Chopped Chickpea Salad

September 12, 2014

Last week we had greek-inspired burgers. This week it’s a mediterranean-inspired chopped salad- packed with veggies and chickpeas for protein!


1 small cucumber, diced
2 cups of diced tomatoes- split cherry tomatoes, heirloom, or on-the-vine
1 small red onion, diced
1-15 oz. can chickpeas, rinsed and drained

Additional ingredients: kalamata olives, feta, red pepper, or peperoncini

3 tbsp vinegar (whatever you have on hand, but white, balsamic, or red wine will work well)
1/4 cup olive oil
2 tsp fresh rosemary, minced
salt and pepper to taste

Make the dressing first. In a small bowl, whisk to combine all ingredients and set aside.
Dice cucumber, tomatoes, and red onion. Drain and rinse chickpeas.
Combine veggies (and any additional ingredients) and chickpeas in a large bowl.
Pour in dressing and toss to coat.
Refrigerate for one hour to allow flavors to meld. Stir before serving.