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Per serving
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- 1
Combine the salad
Rinse and drain the chickpeas well. In a large serving bowl, combine the chickpeas with the chopped sweet onion, halved ripe olives, chopped red and green bell peppers, one chopped celery rib, and the shredded Parmesan.
- 2
Shake the vinaigrette and toss
In a jar with a tight-fitting lid, combine the olive oil, balsamic vinegar, minced parsley, sugar, onion powder, dried basil, and a dash of dried oregano. Seal and shake vigorously until the dressing emulsifies. Pour it over the chickpea mixture and toss until everything is well coated.
- 3
Let it rest, then serve
Serve right away, or cover and chill for at least 30 minutes (or overnight) to let the flavors mingle. The dressing tends to pool at the bottom, so give it another good toss just before serving.
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Mediterranean Chickpea Salad with Olives and Peppers
Created by: WholeFoodWendy
Ingredients
- 30 oz chickpeas
- 1/2 cup sweet onion
- 1/2 cup ripe olives
- 1/4 cup red bell pepper
- 1/4 cup green bell pepper
- 1 celery
- 1/4 cup Parmesan cheese
- 1/2 cup olive oil
- 3 tbsp balsamic vinegar
- 2 tbsp fresh parsley
- 1 tbsp sugar
- 1/4 tsp onion powder
- 1/8 tsp dried basil
- dried oregano
Instructions
- Combine the saladRinse and drain the chickpeas well. In a large serving bowl, combine the chickpeas with the chopped sweet onion, halved ripe olives, chopped red and green bell peppers, one chopped celery rib, and the shredded Parmesan.
- Shake the vinaigrette and tossIn a jar with a tight-fitting lid, combine the olive oil, balsamic vinegar, minced parsley, sugar, onion powder, dried basil, and a dash of dried oregano. Seal and shake vigorously until the dressing emulsifies. Pour it over the chickpea mixture and toss until everything is well coated.
- Let it rest, then serveServe right away, or cover and chill for at least 30 minutes (or overnight) to let the flavors mingle. The dressing tends to pool at the bottom, so give it another good toss just before serving.