Easy Summer Chickpea Salad

I was at the grocery store the other day and a sweet old lady started chatting with the boys while I was loading my food onto the counter. She noticed I had a spaghetti squash and asked how I cooked it. She mentioned she had seen them before and never wanted to buy one because she didn’t know what to do with it. I started explaining how I cook it and got all excited about the recipe I had planned for the squash (maybe I’ll share it next week). With all my excitement she said “you must love to cook”. This statement really took me off guard. Did I really love to cook? I had never really thought about it. Growing up I was a terrible cook, I know that. Just ask my mom! Now being a stay at home mom, I have the opportunity to cook and a lot more time for it. I plan out my weekly menu so I’m not rushed to pick something last minute. It has really changed the way I look at cooking and in turn created a pleasurable experience. So I guess I do LOVE to cook after all. I love being able to create healthy and tasty recipes for Chad and the boys to enjoy. I find so much pleasure in cooking.

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This week I decided to share my easy summer chickpea salad recipe. It’s loaded with flavor and guaranteed to be a crowd pleaser.  I went to a potluck earlier this week and brought this dish. It’s perfect for a side dish at a BBQ or to enjoy on it’s own for a quick lunch.

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As you will see, feta is often in my recipes. I will confess that I LOVE feta. I think it goes well in everything. So I will apologize now and we will move on 😛

Easy Summer Chickpea Salad:

Ingredients:

makes 4 servings

  • 1(15oz) can of chickpeas, rinsed and drained
  • 1 english cucumber, sliced then cut into quarters
  • 1/2 red onion, chopped
  • 1 red pepper, chopped
  • 1 yellow pepper, chopped
  • 1 quart of cherry tomato, halved
  • 1/4 cup olive oil
  • 1/4 cup red wine vinegar
  • freshly squeezed juice from 1 lemon
  • 1 tbsp dried oregano leaves
  • 1/2 tsp white sugar
  • 1/2 cup feta, crumbled

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Directions:

  1. Make the dressing by mixing the oil, vinegar, lemon juice, oregano, salt, pepper and sugar. Let the dressing marinate for at least 30 minutes.
  2. Place all the chopped veggies and chickpeas in a large serving bowl.
  3. Pour dressing over the salad and combine well.
  4. Sprinkle with feta

Salad is best enjoyed within 2-3 days.

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 Do you love to cook? When did you start cooking?

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2 thoughts on “Easy Summer Chickpea Salad

  1. hi Kelly! i just made your salad for a Canada day bbq. i used quinoa instead. tastes great! im sure everyone else will love it too! thanks for the recipe 🙂

    Like

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