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Chickpea salad (Σαλάτα με ρεβίθια)
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5 from 1 vote

Chickpea salad

Soaking time, if you using dry chickpeas12 hours
Total Time30 minutes
Course: Salad
Cuisine: Greek
Servings: 6 servings
Author: Mia Kouppa

Ingredients

  • 1 ⅓ cup dried chickpeas OR
  • 2 X 540 ML can of chickpeas, drained and rinsed
  • 2 medium tomatoes, cubed
  • 3/4 cup peeled and diced cucumber
  • 1/2 cup diced green pepper
  • 1/2 cup chopped red onion
  • 1/2 cup chopped Kalamata olives
  • 1/2 cup finely chopped flat leaf parsley
  • 1/2 cup crumbled feta (optional, but highly recommended)

For the dressing:

  • 1/4 cup olive oil
  • 3 tbsp red wine vinegar
  • juice of 1/2 lemon
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • pepper to taste
US Customary - Metric

Instructions

  • If using dried chickpeas, rinse the chickpeas, and sort through them, removing any stones you may find.
    1 ⅓ cup dried chickpeas OR
  • Soak your chickpeas in a large bowl of water for at least 12 hours, or overnight.
  • After your chickpeas have soaked, rinse them well and set aside.
  • Place 8 cups of water in a large pot and bring the water to a boil. Add your chickpeas, reduce heat to medium, and cook for 75 - 90 minutes. Check your post regularly and add more water if required.
  • When your chickpeas are done, meaning that they are soft to the bite but not mushy, drain them and allow them to cool.
  • If you are using canned chickpeas, open the cans, rinse the beans, and proceed to the next step.
    2 X 540 ML can of chickpeas, drained and rinsed
  • In a large serving bowl, combine all of the salad ingredients, except for the feta.
    2 medium tomatoes, cubed, 3/4 cup peeled and diced cucumber, 1/2 cup diced green pepper, 1/2 cup chopped red onion, 1/2 cup chopped Kalamata olives, 1/2 cup finely chopped flat leaf parsley
  • Combine all of the dressing ingredients in a jar, or bowl and mix well to combine.
    1/4 cup olive oil, 3 tbsp red wine vinegar, juice of 1/2 lemon, 1 teaspoon dried oregano, 1/2 teaspoon salt, pepper to taste
  • Pour the dressing over the salad and mix well to coat.
  • Cover the salad and allow it to rest at room temperature for an hour. When you are ready to serve, add the feta to the salad.
    1/2 cup crumbled feta
  • Mix your salad well and serve.
  • This salad is best served and eaten the day you prepared it.
  • Refrigerate any leftover salad.
  • Enjoy!