How to make MEDITERRANEAN CHICKPEA SALAD BAJAN STYLE by Kelly Henry #chickpeas #mediterraneansalad

feta cheese

🥗Healthier: tofu

💰Cheaper: ricotta

Tofu provides a dairy-free option while ricotta is often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil offers health benefits and vegetable oil is budget-friendly.

canned chickpeas

🥗Healthier: dried chickpeas

💰Cheaper: none

Dried chickpeas are more economical when prepared at home.

black olives

🥗Healthier: green olives

💰Cheaper: none

Green olives are often less salty and provide a different flavor.

Rinse 400 grams of canned chickpeas under cold water and drain.

Chop 1 medium-sized cucumber, removing some skin for aesthetic value, into bite-sized pieces.

Chop 1/2 medium-sized green sweet pepper and 1/2 medium-sized yellow sweet pepper roughly, ensuring they are not too fine.

Chop 1/2 small white onion finely.

Chop a bunch of parsley and some mint leaves for freshness.

Chop 3 small tomatoes into bite-sized pieces.

Chop 1/2 medium-sized avocado into bite-sized pieces, checking for ripeness by feeling it for softness.

Chop 10 black olives in half and then into quarters.

In a large bowl, combine all the chopped ingredients: chickpeas, cucumber, peppers, onion, parsley, mint, tomatoes, avocado, and olives.

In a separate bowl, make the dressing by combining 1.5 tablespoons apple cider vinegar, 2 tablespoons lime juice, 2 tablespoons extra virgin olive oil, 2 tablespoons honey, and a dash of salt and black pepper.

Whisk the dressing ingredients together until well combined.

Pour the dressing over the salad and toss gently to combine.

Crumble feta cheese over the top of the salad before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens