Mediterranean Chickpea Salad w/ Citrus Oregano Vinaigrette is a delicious, simple and healthy salad featuring fresh mediterranean flavors. The addition of the chickpeas add a hearty element and a boost of protein, whilst the fresh ingredients give a lovely crunch and the vinaigrette a sweet fruity burst. A great summer salad, amazing just on its own or accompanying other dishes as a side. This salad is perfect for large groups, BBQ’s and picnics. For a tasty vegan version, just forgo the feta.
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250 grams of canned chickpeas, rinsed and drained well
250 grams of assorted cherry tomatoes, halved
1 medium red onion, finely sliced
2 small lebanese cucumbers, cubed
1/2 a cup of black olives
1 small yellow capsicum (pepper), deseeded and sliced
2 tblsp. of capers, drained
1/2 a cup of fresh parsley, finely chopped
1/2 a cup of fresh mint, finely chopped
1 teaspoon of dried greek oregano leaves
120 grams of feta (optional)
In a large salad bowl combine all ingredients and gently combine. Serve with a drizzle of citrus oregano vinaigrette (see recipe below) and a wedge of fresh lemon.
1/2 cup of olive oil
3 tblsp. of raspberry vinegar or red wine vinegar
1 clove of garlic, peeled
2 teaspoons of dried greek oregano leaves
1/2 a lemon, juiced
1/2 an orange, juiced
Pinch of sea salt
Pinch of ground black pepper
1 teaspoon of agave syrup
Place all of the ingredients in a blender and blend well until you have a nice smooth dressing. You can store this vinaigrette in a glass jar in the fridge for up to a week. This vinaigrette is perfect on most salads not just this one.