Mediterranean Chickpea Salad

chickpea saladThank you Martha for including so many great salads in July Martha Stewart Living. I’m emphasizing vegetables more and more in our diet and am so happy to have these great ideas.

I made Mediterranean Chickpea Salad (seemingly not on Martha’s site – p. 130 of July Living) for a family dinner with my parents. Martha says to start with dry chickpeas and soak them. I just bought canned and drained them.

This salad was simple. You start by smashing up some garlic and making a dressing with oil and vinegar and oregano with the garlic. I added a little sugar, since Martha and I disagree on how dressing should taste.

You let your chickpeas soak in the dressing for about half an hour. Then you chop up and add cherry tomatoes, cucumber, carrots, scallions  and pepper and some basil and parsley (there is a lot of chopping involved). I tossed mine and let it all sit for an hour or two before we ate and that seemed to improve the flavor.

Everyone liked this salad, even Teen Martha (17 yo daughter) who hates red peppers (she picked them out). It was refreshing, satisfying and really yummy. I ate it for lunch the next day and it was just as good. These are the kinds of things that make me appreciate Martha. I would never have thought this salad up on my own, but it is a nice summer salad that is easy to put together.

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2 Responses to Mediterranean Chickpea Salad

  1. Melissa says:

    Glad you liked it, too!

  2. marthaandme says:

    Yes. Your posting about got me to make it, so thanks!

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