Name: Mediterranean Chickpea Salad
Prep time: 15 min
Total time: 15 min
Ingredients: 15.5 oz. can of chickpeas – rinsed and drained (I used Goya); 5 – 6 sun-dried tomatoes – sliced thin; 2 stalks celery – chopped fine; 2 – 3 tsps. capers – plus a tsp. of caper juice; 10 – 12 Kalamata olives – pitted and chopped; ½ cup of Italian parsley – stemmed and chopped; ½ lemon (with skin) – sliced thin; ½ cup of olive oil; 1 tsp. of salt; 1 tsp. red pepper flakes; ½ tsp. fresh ground black pepper

Mediterranean Chickpea Salad

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5 from 13 reviews

Author: Living the Gourmet
Total Time: 15 minutes
Yield: 4-6 1x

Ingredients

Units Scale

15.5 oz. can of chickpeas - rinsed and drained (I used Goya)
5 - 6 sun-dried tomatoes - sliced thin
2 stalks celery - chopped fine
2 - 3 tsps. capers - plus a tsp. of caper juice
10 - 12 Kalamata olives - pitted and chopped
1/2 cup of Italian parsley - stemmed and chopped
1/2 lemon (with skin) - sliced thin
1/2 cup of olive oil
1 tsp. of salt
1 tsp. red pepper flakes
1/2 tsp. fresh ground black pepper

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Instructions

Place all of the ingredients for the salad in a medium sized bowl; add the salt, red pepper flakes, black pepper and olive oil and toss.
Refrigerate until ready to use.
Serve with fresh pita breads.

Prep Time: 15 minutes

Nutrition

Serving Size: 1