On the really hot summer days I don’t want to heat up my kitchen to make a meal so I turn to salads that are hearty enough to be a meal. This chickpea salad not only keeps the kitchen cool but it will cool you down as well. It was good the first day and even better after marinating all night in the frig. It makes a ton of food so if you like to cook ahead or need a dish for a pot luck this one is for you. It kind of sounds like an odd combination of ingredients with chickpeas, a boiled potato, a green apple, fresh tomatoes, cucumber and onion tossed with some white balsamic vinegar and sprinkled with fresh cilantro. Let me tell you it’s a winning combination! Just look at how beautiful and colorful this salad is. The serving size is huge too!Serve it over a bed of mixed baby greens and you have a perfect main dish salad. My changes were to use both yellow and red heirloom tomatoes from the farmers market, baby cucumbers and a red onion and omit the nuts. We loved this salad!
Greek Chick Pea Salad
- 1 1/2 cups cooked garbanzo beans (chick peas) or canned, no salt added or low sodium, drained and rinsed
- 3 plum tomatoes, chopped or 2 large heirloom tomatoes one red and one yellow
- 1 boiled potato, peeled and chopped in chunks (I steamed the potato)
- 1 green apple, peeled, cored and chopped
- 1 cucumber, chopped or 5 mini cucumbers
- 1/2 small red onion, chopped
- 3 tablespoons white balsamic vinegar or Pecan Vinegar
- 2 tablespoons chopped cilantro or parsley
- 10 ounces mixed salad greens
Mix all salad ingredients, except salad greens. Chill in refrigerator. Serve on bed of mixed salad greens.
Note: This is even better when refrigerated overnight to blend flavors.
Yield: 4 huge main meal servings (if you want to serve this as a side salad it would serve 8)
Recipe Adapted from Joel Fuhrman’s Eat For Health
See where I originally posted about this recipe here.