One of my favorite lunches at Buzz is this chickpea salad. When we make it the recipe is designed to make the “perfect” amount. It makes 15 and a half portions. unfortunately (insert sarcastic tone here) we can’t serve the half portion, leaving me just enough to have for lunch! I love everything with chickpeas but what’s great about this is it is both light and incredibly flavorful. I especially love it in the spring and summer, when it’s hot. The acidity from the lemon is so refreshing. I like to toss the cucumbers in salt and let them absorb the seasoning and purge excess water for about 15 minutes, just be sure to rinse and pat dry before adding to the salad. It is an extra step that take about a minute but it’s worth it. If you are bringing this to a party I recommend garnishing with some fresh lemon wedges so people can add more acid if they like. Plus the flavor might dull a bit during transport and a fresh squeeze of lemon will perk it right up.
Chickpea Salad Recipe
Serves 6-8 as a side
3 cans chickpeas drained and rinsed
1 seedless cucumber, peeled, sliced in half and cut into 1/2″ thick pieces
1/2 pint cherry tomatoes, split
2 tbsp fresh dill, chopped
2 lemons, juiced
1 cup feta, crumbled
A few dashes red wine vinegar
3 tbsp olive oil
salt & black pepper to taste
1) Toss the cucumber in 3 tbsp kosher salt and allow to sit for 15 minutes. Rinse with cold water and pat dry.
2) Place the chickpeas, feta, cucumber, dill, olive oil and tomatoes in a bowl and toss.
3) Add a few dashes of red wine vinegar (1-2 tsp,) the olive oil and half the lemon juice. Toss, taste and adjust as needed until it is as tart as you like it (I love acidity so I end up loading it up with vinegar and lemon)
This is perfect for a light lunch or picnic salad. Come to think of it, this would be a great addition to any 4th of July cook out. Enjoy!