I have a new infatuation with chickpeas. It was this salad that did it to me. Before making that, I generally avoided chickpeas in their native form. Sure, I like them all mashed up in garlicky hummus, but individual chickpeas? Not so much.
Chickpeas are standard salad bar fare, and that is essentially how I’ve always thought of them. I never really understood the point of sprinkling a few chickpeas over an iceberg lettuce salad. They seemed unnecessary, superfluous. Boring, even. So I ignored them.
But I have seen the light. Canned chickpeas have become a new staple in my pantry. Granted, I’m the only one who eats them, but that’s okay. I’m also the only one who eats tomatoes. My family does not know what they’re missing, on both counts.
Which means this gorgeous salad was all for me.
Yield: 2 servings
Prep Time: 5 minutes
1 15-ounce can chickpeas (garbanzo beans), rinsed and drained
1 cup cherry tomatoes, sliced in half
1 tablespoon chopped fresh mint
1 tablespoon chopped fresh basil
2 tablespoons extra virgin olive oil
3/4 tablespoon red wine vinegar
1/3 cup crumbled feta cheese
kosher salt
freshly ground black pepper
In a medium bowl, combine chickpeas, sliced cherry tomatoes, mint and basil.
In a small bowl, whisk together olive oil and red wine vinegar until combined. Pour over chickpeas and toss together. Add feta cheese and toss gently. Season to taste with salt and black pepper.
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