With summer heat coming up soon, we have a cool chickpea salad recipe to share with you with chief culinary officer of the Foodbank of Eastern Oklahoma, chef Jeremy Johnson.
Chickpea Salad (Serves 6)
Ingredients:
2 cans (15 ounces each) chickpeas, rinsed and drained, or 3 cups cooked chickpeas
1 medium red bell pepper, chopped
1 1/2 cups chopped fresh flat-leaf parsley (about 1 bunch)
1/2 cup chopped red onion (about 1/2 small)
1 cup chopped cucumber (about 1/2 an English cucumber or 1 small cucumber)
2–3 small radishes, thinly sliced or chopped (about 1/4 cup)
2 tablespoons chopped fresh dill
3 tablespoons extra-virgin olive oil
3 tablespoons lemon juice (from 1 to 1 1/2 lemons), or more if needed
2 cloves garlic, pressed or minced
1/2 teaspoon fine salt
Freshly ground black pepper, to taste
Instructions:
1. In a large bowl, combine the chickpeas, bell pepper, parsley, red onion, cucumber, radishes, and dill.
2. In a small bowl, whisk together the olive oil, lemon juice, garlic, salt, and pepper.
3. Pour the dressing over the salad and toss until well combined.
4. Let sit for 10–15 minutes before serving to allow flavors to meld.
5. Taste and adjust lemon juice, salt, or pepper as desired
Tips:
Add 1/2 to 1 cup crumbled feta cheese
Add 1 to 2 cups of grilled or roasted chicken, chopped or shredded
