Turkish Chickpea Salad
This is the perfect make ahead and take for lunches all week salad, or would be great for potlucks because it improves in flavor as it sits.
This recipe comes from Wandering Chopsticks, but I’ve made a few alterations because the amount of cayenne seemed excessive, and after making it, I found out that the amount of garlic was excessive….and perhaps offensive… so I lowered that. Makes 6 side dish servings.
1 14 oz can chickpeas, drained and rinsed
1/2 c Kalamata olives, pitted and halved
4 Roma tomatoes, cut into large dice
1 small red onion, thinly sliced
4 oz feta cheese, crumbled
1 small lemon, juiced
2 T olive oil
1/2 t salt
1/2 t ground cumin
1/2 t ground black pepper
1/4 t cayenne pepper
2 sprigs of mint, chopped
1 clove of garlic, minced
In a large bowl combine chickpeas, olives, tomatoes, onion and feta and stir to combine. In a small bowl, combine all dressing ingredients and whisk together. Pour dressing over the chickpea mixture and stir to combine. Refridgerate for 30 minutes to let the ingredients meld, or serve immediately.