Prep time: 15 minutes
Chill time (optional): 30 minutes
Servings: 4-6
Ingredients
The Base:
- 2 (15-ounce) cans chickpeas (garbanzo beans), drained and rinsed
- 1/2 cup chopped red onion
- 1 cup chopped cucumber
- 1 cup chopped bell pepper (any color, or a mix)
- 1 cup chopped tomatoes (cherry or grape tomatoes work beautifully)
The Dressing:
- 1/4 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon Italian seasoning
- 1/2 teaspoon dried oregano
- 1/4 teaspoon garlic powder (or 1 clove garlic, minced)
- Salt and black pepper to taste
Optional Flavor Boosters:
- 1/4 cup chopped fresh basil or parsley
- 2 tablespoons drained capers
- Kalamata olives (pitted and halved)
- Pepperoncini peppers (sliced)
- Crumbled feta or cubed fresh mozzarella cheese
Instructions:
- Prep your veggies: Dice the onion, cucumber, bell pepper, and tomatoes into bite-sized pieces.
- Combine the base: In a large bowl, combine the chickpeas, chopped vegetables, and any optional additions for extra flavor that you’d like to include.
- Whisk the dressing: In a separate small bowl or jar, whisk together the olive oil, red wine vinegar, Italian seasoning, oregano, garlic powder, salt, and pepper.
- Dress the salad: Pour the dressing over the chickpea mixture and toss well to coat everything evenly.
- Chill (optional): Cover and refrigerate for at least 30 minutes to allow the flavors to meld. This step is optional but recommended for the best results.
- Serve and enjoy: Taste and adjust seasonings with salt and pepper, if needed. Serve chilled or at room temperature.
Tips:
- Make it ahead: Italian Chickpea Salad is fantastic as a make-ahead dish! It gets even better after a day or two in the refrigerator.
- Customization is key: Feel free to add other Mediterranean-inspired ingredients like artichoke hearts, roasted red peppers, or sundried tomatoes.
- Serving ideas: Enjoy this salad on its own, scooped onto lettuce leaves, served alongside grilled chicken or fish, or stuffed into pita bread.
