Greek Marinated Chickpea Salad
Servings 2 as main course or 4 as side dish
Equipment
- Small glass jar
Ingredients
Dressing:
- 2 tbsp olive oil
- 2 tbsp red wine vinegar **Use less vinegar if you prefer a less tangy dressing
- 1 clove of garlic, minced
- 1 tsp dried oregano
- ½ tsp Dijon mustard
- Pinch of sugar, to taste
- Pinch of crushed red pepper flakes
- Sea salt and freshly cracked pepper, to taste
Pickled Onions:
- ¼ cup red wine vinegar
- ½ tsp white sugar
- ¼ tsp salt
- ¼ red onion, sliced thinly
Remaining Ingredients:
- 1 (15 oz) can of chickpeas (garbanzo beans), drained & rinsed **Remove as chickpea skins as possible, if desired
- 1½ cups baby spinach, chopped
- 4 oz grape tomatoes, halved
- ¼ cup feta cheese crumbles
Instructions
- Make the dressing by combining the olive oil, vinegar, garlic, oregano, Dijon mustard, sugar, crushed red pepper flakes, sea salt, and freshly cracked pepper to taste in a small glass jar. Seal with the lid and shake well to combine. Set aside to let the flavors mingle.
- Pickle the onion by whisking the vinegar, sugar, and salt in a small bowl; add the sliced onion and toss to coat evenly. Set aside for 30 minutes to pickle.
- Marinate the chickpeas by placing the drained & rinsed chickpeas in a microwavable bowl. Pour in half of the well-shaken dressing, then stir until the chickpeas are evenly coated. Microwave for 90 seconds, stirring every 30 seconds, until warmed through. Set aside to cool completely for 20 minutes.
- Prepare the salad by combining the baby spinach, cooled marinated chickpeas (including the residual dressing in the bowl), tomatoes, pickled onions, feta cheese, and the remaining well-shaken salad dressing; toss to coat. Serve and enjoy.