Chickpea Salad

Name: Chickpea Salad
Prep time: 20 min
Total time: 20 min
Yield: 8-10 serving(s)
Ingredients: 1/2 cup olive oil; 2 tablespoons white wine vinegar or 2 tablespoons cider vinegar; 2 garlic cloves, pressed (I add four); 2 teaspoons chopped fresh dill (3/4 tsp dried); 3/4 cup crumbled feta cheese; 2/3 cup milk or 2/3 cup buttermilk; ground black pepper; 3 (15 ounce) cans chickpeas; 1/4 cup sun-dried tomato packed in oil, chopped, more to taste; 1 cup crumbled feta cheese; 1/2 cup pitted kalamata olive, halved, more to taste; 1 (6 ounce) jar artichoke hearts, drained and coarsely chopped; red hot sauce, to taste; 1 pinch salt & pepper; 1/2 teaspoon dried basil; 1/2 teaspoon dried oregano

Submitted by Katzen

"A strange, but delicious salad that makes an incredible filling for a wrap with some fresh lettuce and tomatoes thrown in."

Download

photo by januarybride

Ready In:: 20mins
Ingredients:: 16
Serves:: 8-10

ingredients

¹⁄₂ cup olive oil
2 tablespoons white wine vinegar or 2 tablespoons cider vinegar
2 garlic cloves, pressed (I add four)
2 teaspoons chopped fresh dill (3/4 tsp dried)
³⁄₄ cup crumbled feta cheese
²⁄₃ cup milk or 2/3 cup buttermilk
ground black pepper
3 (15 ounce) cans chickpeas
¹⁄₄ cup sun-dried tomato packed in oil, chopped, more to taste
1 cup crumbled feta cheese
¹⁄₂ cup pitted kalamata olive, halved, more to taste
1 (6 ounce) jar artichoke hearts, drained and coarsely chopped
red hot sauce, to taste
1 pinch salt & pepper
¹⁄₂ teaspoon dried basil
¹⁄₂ teaspoon dried oregano

directions

For the dressing: In a blender, combine olive oil, vinegar, garlic, dill, and feta; puree until smooth. With the blender running, gradually pour in the milk/buttermilk and whirl until creamy. Add pepper to taste. (This dressing keeps in a covered container in fridge for a week).
For the salad: Mix everything together in a bowl.

Questions & Replies

Got a question? Share it with the community!

Reviews

AWESOME!!! These flavors are perfect. Instead of the salt, pepper, basil and oregano I just added a few dashes of Greek Seasoning (since this meal felt Mediterranean to me) and it was amazing. I did add some diced cucumber, again glad I did. Lastly, added some light sour cream to the dressing to thicken it up a bit; the dressing was outstanding (and I have some leftover that I am gonna use on a tomato salad). Served this in a mini pita (and ate it out of the bowl of course. . .it is seriously VERY good). Will definitely make this again. THANKS Katzen, our Veg*n VIP for July 2009. UPDATE: I made this again today and didn't have feta, so I replaced it with fat free yogurt in the dressing and then used a chopped string cheese in the salad itself. . .very yummy! Served it with some fresh spinach in a wrap for lunch today.

januarybride
Hi, I haven't tried this yet but as I have been recently diagnosed as gluten intolerant this recipe sound perfect. I shall add goats milk instead of milk or buttermilk. Will let you know how it goes. Thanks and keep the recipes coming.

mary.rushe
Fantastic recipe! Thank you. We loved it and will definitely make again. Added a few more artichokes but otherwise no changes. Had a bit of dressing left over, we'll try it on a green salad. Yum! 2nd attempt: each time have added baby (egg) pasta and made it a bit heartier. Such a good salad!

Chef Pollo

RECIPE SUBMITTED BY

Katzen

I'm a now vegan who used to make one heck of a souvlaki. I love cooking, I was a huge fan of Moosewood and Molly Katzen prior to going vegan (although that has nothing to do with my choosing the name Katzen - that's just what my German Grandma has called me all my life.) Aside from cooking, I also love scuba diving, cycling, politics, and reading.

View Full Profile