Tomato Chickpea Salad
It's tomato time! Tomatoes are ripe and ready to eat - but maybe you have a few too many growing in your garden and are running out of ways to use them! This recipe combines plump tomatoes with chickpeas, onion, feta, and some delicious dried spices for a side dish that can't be beat. (Want to make it a main course? Try adding chicken or shrimp!)
Ingredients
For the Salad
- 2 cups Canned chickpeas drained and rinsed
- 1 Avocado (optional) pit removed and diced
- 1 cup Cherry tomatoes halved
- 1 cup Cucumber quartered and sliced
- ¼ cup Red onion sliced
- ½ cup Feta cheese crumbled
- ¼ cup Fresh parsley chopped
For the Dressing
- ¼ cup Member's Mark™ Extra Virgin Olive Oil
- 1 tsp Dijon mustard
- 2 tbsp Red wine vinegar
- 1 tbsp Lemon juice
- ¼ tsp Member's Mark™ Fine Garlic Powder
- ¼ tsp Member's Mark™ Fine Onion Powder
- ½ tsp Member's Mark™ Oregano
- Member's Mark™ Himalayan Pink Salt Grinder to taste
- Member's Mark™ Black Pepper Grinder to taste
Instructions
- In a large bowl, combine the chickpeas, avocado (if using), tomatoes, cucumbers, red onion, feta cheese, and parsley.
- For the dressing: combine all of the ingredients in a jar and shake vigorously to combine. Store in the refrigerator for up to one week.
- Pour the dressing over the vegetables and toss gently to coat. Garnish with additional feta and parsley if desired, then serve.