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Recipe of the Week: Italian Chickpea Salad

September 17, 2020

SERVES 6-8 (AS A SMALL SIDE)

Ingredients:

  • 15oz can chickpeas, drained and rinsed
  • 3 Roma tomatoes, seeded and chopped
  • 1 green pepper, seeded and chopped
  • 1/2 small red onion, chopped
  • 1/4 cup lightly packed fresh basil, chopped
  • 2 Tablespoons drained capers
  • 1/3 – 1/2 cup Italian dressing (see below)
  • salt
  • big pinch dried oregano
For the Italian Vinaigrette:

  • scant 1 cup neutral-tasting oil like avocado, grapeseed or canola (do not recommend EVOO)
  • 1/4 cup white wine vinegar
  • 2 Tablespoons apple cider vinager
  • 2 teaspoons Dijon mustard
  • 1 teaspoon dried minced onions OR 2 Tablespoons minced shallot
  • 1 clove garlic, pressed or minced
  • 1 teaspoon honey
  • 1 teaspoon salt
  • 1/4 teaspoon dried marjoram
  • 1/4 teaspoon dried oregano
  • pepper, to taste

Directions:

  1. Combine all ingredients for the Italian Vinaigrette in a jar with a tight fitting lid or a bowl then shake or whisk to combine. Can be made up to 2 weeks ahead of time.
  2. Add chickpeas through Italian dressing to a large bowl then season to taste with salt and dried oregano. Toss to combine then refrigerate until ready to serve.
  3. To make ahead: combine all ingredients except tomatoes and basil in a large bowl and refrigerate. Add tomatoes and basil before serving.

Original recipe from Iowa Girl Eats can be found here!

Filed Under: News, Recipes Tagged With: Diet, Exercise, fall, Fitness, fruit, goals, health, healthy recipes, motivation, Nutrition, physiologists, recipe, recipes, success, summer, tips, vegetables, weight loss, Workout

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225 Merrick Road
Lynbrook, NY 11563
USA

T +1 (516) 599-8734
T +1 (516) 599-8707
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E fitness@peakptfitness.com

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