June Recipe - Chickpea and Herb Salad

I share a lot of recipes with chickpeas and I hope you are ready for one more! This is a great side dish or snack (and makes a perfect picnic or potluck dish as well). I especially love all the herbs that make this dish taste so fresh. The recipe is from What’s Gaby Cooking.

Chickpea and Herb Salad 

ROASTED CHICKPEA INGREDIENTS

• 1 cup canned chickpeas, rinsed and drained

• 1 tablespoon olive oil

• 1 teaspoon paprika

• 1 teaspoon cardamom

• 1/2 teaspoon dried oregano

• 1/2 teaspoon salt

• 1/2 teaspoon black pepper

SALAD INGREDIENTS

• 2 tablespoons olive oil

• 4 cloves of garlic, finely minced

• 1 lemon, zested and juiced

• Salt and pepper to taste

• 1/2 cup chickpeas (remainder of can/container), drained and rinsed

• 1 cup cherry tomatoes, halved

• 3 whole Persian cucumbers, sliced

• 1/3 cup roasted red peppers, chopped

• 1/4 cup parsley, finely chopped

• 1/4 cup fresh mint, finely chopped

• 3 tablespoons fresh basil, torn

• 4 -6 ounces feta cheese, crumbled from a block of feta

ROASTED CHICKPEA INSTRUCTIONS

1. Preheat oven to 425°F. Place chickpeas onto a baking sheet. Toss with olive oil and roasted chickpea spices and herbs. Transfer the baking sheet into the oven and roast for 20 minutes. Remove and let cool.

SALAD INSTRUCTIONS

1. While the chickpeas roast, combine olive oil, garlic, lemon juice, lemon zest, salt and pepper in a large bowl.

2. Add the chickpeas, tomatoes, cucumbers, roasted red peppers and herbs to the bowl. Toss to combine.

3. Add feta cheese and roasted chickpeas. Toss to combine.