I stole this recipe for Greek Tomato Cucumber Salad with Crispy Chickpeas from Reciperunner.com. To start this summer salad, chickpeas are sautéed in a skillet. After the chickpeas are cooked, they are tossed with a Greek seasoning blend. Tomatoes, cucumbers, onions, parsley, feta cheese and olives are combined in a large bowl. Homemade vinaigrette is made with red wine vinegar, honey, olive oil, Dijon mustard, oregano and garlic. The vegetables are tossed with the dressing. Once the salad is plated the crispy seasoned chickpeas are sprinkled on top. This tasty salad is easy to make and a great way to use fresh tomatoes from your garden.
“It’s difficult to think anything but pleasant thoughts while eating a homegrown tomato.” – Lewis Grizzard, American writer and humorist (see more quotes in the Quotes tab)
In a large bowl add 1 English cucumber with seeds scraped out and chopped, ½ pint halved cherry tomatoes, ½ cup diced red onion and ¼ cup chopped flat leaf parsley leaves.
Next, add in 2 oz crumbled feta cheese and 8 sliced olives.
Make the vinaigrette by combining 3 tbsp red wine vinegar, 1 tbsp olive oil, 1 tbsp honey, 2 tsp Dijon mustard, ½ tsp dried oregano and ¼ tsp garlic powder.
Whisk the dressing ingredients together and pour over the vegetables.
Toss the salad ingredients together with the dressing.
Drain and rinse 15 oz can chickpeas, pat dry with paper towels. Heat oil in large non-stick skillet over medium-high heat and swirl around to coat the bottom. Add the chickpeas to pan and cook for approximately 17 to 20 minutes or until golden brown and crispy all over, stirring occasionally.
While the chickpeas cook, make the seasoning blend by adding ¼ tsp dried oregano, ¼ tsp dried rosemary, ¼ tsp dried basil, ⅛ tsp garlic powder and ⅛ tsp kosher salt to a small bowl.
Once the chickpeas are golden brown, remove from the heat. Toss the cooked chickpeas with the seasoning mixture.
When serving, place the vegetables on the plate first, then top with chickpeas.
If you enjoy summer salads like the Greek Tomato Cucumber Salad with Crispy Chickpeas you can also try Charred Corn Salad made with fresh corn, tomatoes, onions, basil and a balsamic vinaigrette.
Greek Tomato Cucumber Salad with Crispy Chickpeas
Ingredients
Crispy Chickpeas
- 15 oz can chickpeas drained and rinsed
- 1 tbsp olive oil
- ¼ tsp dried oregano
- ¼ tsp dried rosemary
- ¼ tsp dried basil
- ⅛ tsp garlic powder
- ⅛ tsp kosher salt
Salad
- 1 English cucumber seeds scraped out and chopped
- ½ pint cherry tomatoes halved
- ½ cup diced red onion
- ¼ cup flat leaf parsley leaves chopped
- 2 oz crumbled feta cheese
- 8 Kalamata olives sliced
Red Wine Vinaigrette
- 3 tbsp red wine vinegar
- 1 tbsp olive oil
- 1 tbsp honey
- 2 tsp Dijon mustard
- ½ tsp dried oregano
- ¼ tsp garlic powder
Instructions
Chickpeas
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Drain and rinse chickpeas, pat dry with paper towels. Heat oil in large non-stick skillet over medium-high heat and swirl around to coat the bottom. Add the chickpeas to pan and cook for approximately 17 to 20 minutes or until golden brown and crispy all over, stirring occasionally. Transfer chickpeas to a bowl and toss with spices. Serve immediately or cool in a single layer on parchment before storing in an airtight container.
Vinaigrette
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Whisk together all ingredients.
Salad
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Add all ingredients together. Pour desired amount of vinaigrette over salad and toss together. Just before serving the salad top with chickpeas.
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Chickpeas will soften the longer they sit in the salad. Add right before or serve on the side.
Recipe Notes
I use tomato & basil seasoned Feta.