Here is my summer obsession: Chickpea Salad.

Whipped up in ten minutes, this salad has been making an appearance almost weekly all summer long. Cans of chickpeas are always in my pantry. Cucumbers add crunch; tomatoes add sweetness. Oregano and garlic powder are my seasonings. It’s so simple and goes great with anything on the grill.

Serve room temp or chilled!

Chickpea Salad

Recipe by Susan LeiserCourse: Salads, SideCuisine: ItalianDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking timeminutes

Ingredients

• 1 19 ounce can chickpeas, drained and rinsed
  

• 1 cup quartered grape or cherry tomatoes
  

• 1 cup chopped cucumbers

• 1/2 tsp. garlic powder
  

• 1/4 tsp. oregano

• 3 Tbsp. white wine vinegar

• 3 Tbsp. extra virgin olive oil

• 1/4 tsp. salt

• Black pepper to taste

Directions

• In a medium mixing bowl, add garlic powder, oregano, salt and pepper. Add white wine vinegar and olive oil. Whisk until well combined.
• In the bowl with the dressing, add chickpeas, cucumbers and tomatoes. Gently mix together with a spoon.
• Let salad marinate for about an hour. Serve chilled or at room temperature.