chopped chickpea salad www.thekitchn.com
Servings: 4Author : Kelli FosterIngredients Remove All · Remove Spices · Remove Staples
1/3 cup red wine vinegar 2 cloves garlic, minced 1 tablespoon Dijon mustard 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 3/4 cup olive oil 2 (15-ounce) cans garbanzo beans, drained and rinsed 1 1/2 cups grape or cherry tomatoes, halved 1 cup small fresh mozzarella balls (bocconcini) 2 roasted red peppers (about 1 cup), diced 1 cup arugula 1/2 cup small-dice red onion 1/2 cup fresh basil leaves, thinly sliced 2 (15-ounce) cans chickpeas, drained and rinsed 1 1/2 cups grape or cherry tomatoes, halved 1 medium red or yellow bell pepper, cored, seeded, and diced 1 medium cucumber, quartered and cut into 1/2-inch slices 1 cup chopped romaine lettuce 3/4 cup pitted kalamata olives 1/2 cup small-dice red onion 1/2 cup crumbled feta cheese 2 (15-ounce) cans chickpeas, drained and rinsed 1 medium cucumber, quartered lengthwise and cut into 1/2-inch slices 1 cup shredded red cabbage 2 medium carrots, peeled and diced 1/2 cup small-dice red onion 1/2 cup coarsely chopped fresh cilantro 1/2 cup unsalted roasted peanuts, coarsely chopped
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Step 1
Make the dressing: Whisk the vinegar, garlic, mustard, salt, and pepper together in a small bowl. Set aside for 5 minutes to give the garlic time to mellow. Whisk in the oil until the dressing is emulsified.
Step 2
Make the salad: For the version you plan to make, place all the ingredients in a large bowl. Drizzle with dressing and toss to combine.
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