What’s Cooking in Gail’s Kitchen? Cheerful Choices: Mediterranean Chickpea Salad! Either you can use a recipe or not. This salad is very forgiving if you wish to add or subtract ingredients. Some prefer to add crumbled feta cheese, others pass. Some prefer to remove the skins of the chickpeas, others eat them the way they come out of the can. If the skins rub off during the rinsing process, so be it. Either way, this no-cook meal can be ready in a few minutes giving you more time to sort through the day’s mail and play with the family dog.
MEDITERRANEAN CHICKPEA SALAD
2 tablespoons olive oil
2 tablespoons red wine vinegar
1/8 teaspoon garlic powder
1 teaspoon oregano
1/2 teaspoon sea salt
1/4 teaspoon black pepper
1/4 red onion, thinly sliced
1 cup celery tops with leaves, chopped
1 cup cherry tomatoes, halved
2 baby seedless cucumbers, sliced
3 mini yellow sweet peppers, sliced
1 15-ounce can cooked chickpeas, rinsed and drained, skins removed
To make the dressing, whisk together olive oil, red wine vinegar, garlic powder, oregano, sea salt, and black pepper. Set aside. In a serving bowl, combine sliced red onions, celery leaves and tops, cherry tomato halves, sliced cucumbers, yellow sweet peppers, and chickpeas. Mix well. Pour the dressing over all. Toss to combine. Refrigerate for half an hour before serving.