Chickpea Salad with Red Onion Feta and Olives
Chickpea salad with red onion, feta, bell peppers, black olives and a caper-mustard dressing.
Ingrédients
- 2 cups cooked chickpeas rinsed and well drained
- 1½ cups sliced red orange and yellow bell peppers
- ½ cup thinly sliced red onion
- ¾ cup crumbled feta
- ⅓ cup pitted black olives
- 1 tablespoon whole-grain mustard
- 1 tablespoon capers
- 1 tablespoon caper brine plus more to taste
- 1 tablespoon fresh lime juice
- 2 tablespoons olive oil
- 1 tablespoon chopped fresh oregano
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped chives
- Ground black pepper to taste
- Fine salt only if needed after tasting
Instructions
- Mix mustard, capers, brine, lime juice and crumbled feta in a large bowl. Gradually mix in the olive oil, leaving some feta texture.
- Fold in oregano and parsley.
- Add prepared peppers, red onion and pitted olives. Fold gently.
- Add well-drained cooked chickpeas and lift the dressing through the salad without crushing them.
- Add chives and pepper. Taste and adjust brine and salt if needed. Serve immediately or refrigerate briefly before serving.
Vidéo
Notes
Makes 4 side servings or 2 generous lunch portions. Ten-minute assembly assumes prepared vegetables and cooked chickpeas. Quantities standardize the video method. Nutrition is approximate. Refrigerate leftovers and use within 2 days.