chickpea salad with feta and herbs

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

Chickpea Salad with Feta and Herbs

Ingredients:

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

Directions:

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.

 

Other chickpea recipes you might like:

 

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18 Responses to “tailgate food: guacamole dip with fresh corn”

  1. Susi — August 24, 2010 @ 9:34 pm

    We love anything Avocado and I make guacamole all the time! This is a great twist on a classic. Love it :o)

  2. Brian @ A Thought For Food — August 24, 2010 @ 9:52 pm

    Love homemade guacamole! I’m so tired of having people serve that pureed stuff you buy at the store. Makes me gag a little. This, however, is perfection… and the perfect recipe to make before the summer ends.

  3. Baking Serendipity — August 24, 2010 @ 10:03 pm

    I’m dying for it to be football season already too! This would be an awesome dip to serve at a party 🙂 I love the addition of corn.

  4. Carol (CGtheFoodie) — August 24, 2010 @ 10:45 pm

    That dip looks great! I can just imagine accidentally grabbing the chipotles when I am half awake and feeding the cats… 🙂

  5. Lauren — August 25, 2010 @ 7:38 am

    I simply adore avocados, and have experimented with many different add-ins to guacamole… but I’ve never tried fresh corn. Brilliant idea! I also like that you used some Greek yogurt (a favorite of mine) to lighten up the dip a bit. Can’t wait to make this.

  6. RavieNomNoms — August 25, 2010 @ 9:41 am

    YUM!

  7. May Ling Wu — August 25, 2010 @ 9:43 am

    Great way to use up all that summer corn!

  8. Barbara | VinoLuciStyle — August 25, 2010 @ 1:18 pm

    You can call it guacamole or you can call it guacamole dip. To me, I think I’ll just call it good! I recently made a corn salsa that I could serve this with. Would need two spoons; hold the chips.

  9. Lisa McB. — August 25, 2010 @ 6:07 pm

    Perfect timing–I just bought fresh avocados and limes; everything else I have. Off to the kitchen I go!

  10. Gail — August 25, 2010 @ 7:33 pm

    I am kicking myself that I never thought of putting fresh corn in guacamole. This looks seriously delicious. And, I have a car w/a tailgate. Forget the game, let’s just eat!

  11. Tristan — August 26, 2010 @ 3:42 pm

    Wow – this guac looks awesome! Can’t wait to try it out.

  12. Glenn — August 27, 2010 @ 1:24 pm

    Going to make this tonight. This will be a great addition to our jam session/cookout! The fresh corn is a great idea. I’ll be looking for the Silver Queen. My brother and I used to eat it uncooked all the time back in the day :~)

  13. Chris — August 29, 2010 @ 2:07 pm

    Oh yeah, football is underway. These days our football food is less geared toward tailgating and more focused on fueling our 11 y/o who is playing his second year. 5 days of practice and/or games a week is making him a bottomless pit! I can’t throw enough food at him.

    This guac looks very good, I’ve never tried corn in mine. Great looking color in that photo.

  14. SMITH BITES — August 29, 2010 @ 6:53 pm

    I have to sheepishly admit that I’ve never tailgated in my entire life! But now that niece Avery is attending Indiana University, the family is considering tailgating and then watching the game – this would be perfect!

  15. Sara — August 29, 2010 @ 10:16 pm

    I am right there with you on the Greek yogurt, but the corn?!?! I’ve not ever had guac with corn, but I’d like to try it. I bet the corn adds that perfect bit of sweet that I just love.

  16. Lauren — August 31, 2010 @ 12:23 pm

    I made this last night, and it was fantastic! The fresh raw corn added the perfect amount of crunch and sweetness to the creamy guacamole. Thanks for a great recipe!

  17. Aggie — May 4, 2011 @ 5:22 pm

    YES! I have such a hard time not making traditional guac everytime I get a craving, but I would sway for this. I am loving the fresh corn in this!!

    I want to live in Gainesville.

    • mj (merry gourmet)

      mj (merry gourmet) replied: — May 4th, 2011 @ 8:49 pm

      We have an extra bedroom for you, Aggie. 🙂

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