Recipe by High Plains Spice Company
This easy chickpea salad is the perfect side dish for a greek-inspired barbecue! It is also a great way to use up cucumbers and cherry tomatoes from the garden. This recipe can be made into a main course with the addition of chicken or shrimp. (Picture contains chicken.)
30 minutes refrigeration time
This Recipe is: Egg Free, Gluten Free, Vegetarian
Meal Type:Dinner, Main Course, Sides
Cuisine Type: Mediterrarean
- 1 can chickpeas (15 oz)
- 1 medium cucumber
- 10-12 cherry tomatoes
- 1/4 – 1/2 cup feta cheese (depending on personal taste)
- 1/4 cup fresh lemon juice
- 1/4 cup House Blend Olive Oil
- 1 tsp dijon mustard
- 1/2 tsp honey
- 2 tsp Mojito Lime Seasoning
- 1/2 tsp Dill Weed
- 1/4 tsp Aleppo Chile (optional, but recommended)
- Sea Salt and Ground Black Pepper to taste
Drain and rinse the chickpeas. If you prefer a softer chickpea, add some water to the chickpeas and boil for 1-2 minutes. Drain again and add to a medium-sized bowl.
Cut the cucumbers into quarters, lengthwise, and then chop into bite-size chunks. Cut the tomatoes into small wedges. Add the cucumbers and tomatoes to the chickpeas.
In a small bowl, make the dressing. Whisk lemon juice, olive oil, mustard, honey, Mojito Lime Seasoning, Dill Weed, and Aleppo Chile (optional) together. Season with salt and pepper, to taste. Pour the dressing over the salad and toss. Add chicken or shrimp if desired. Sprinkle feta cheese on to salad and give it one last stir.
We recommend chilling the salad for 30 minutes to allow the flavor to combine. Enjoy!