Mediterranean Chickpea Salad

Mediterranean Chickpea Salad

Mediterranean Chickpea Salad

This Mediterranean style chickpea salad with kales, olives and feta is a protein packed dish that fills you up while remaining light and easy to make. Click through for the recipe.

Black olives for salad

Mediterranean Chickpea Salad

 

Sometimes I want a hearty meal that’s really healthy and easy to make. I’ve recently taken up Mediterranean cooking after reading The Blue Zones. It’s a book about people who live in certain regions of the world live longer because of diets low in saturated fat. The Mediterranean is one such region of the world. I discovered this recipe on Refinery29 and have fallen in love with it every since. Below is the recipe. Enjoy!

Mediterranean Chickpea Salad olives

Mediterranean Chickpea Salad with Feta, Olives & Basil

4 cups chickpeas (cooked)
2-3 cups packed green curly kale, minced
1/3 cup kalamata olives, pitted & minced finely (about 20)
1/2 cup cubed feta cheese
1 clove garlic, minced
1/4 cup minced red onion (optional)
4 tbsp olive oil
2-3 tbsp red wine vinegar
1 tsp salt (to taste)
Black pepper to taste
1 pint cherry tomatoes
Fresh basil leaves (about 6-8 leaves)
Combine the cooked beans, chopped kale, olives, feta, garlic & red onion, and toss gently together.

Stir in the olive oil, red wine vinegar and salt & pepper. Mix all gently to incorporate the dressing.

Halve the cherry tomatoes and toss them in just at the end, reserving a few to leave on top for color.

Just before serving, tear a generous amount of fresh basil leaves and scatter over the top.

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