Summer Greek Chickpea Salad

Summer Greek Chickpea Salad

This salad showcasing fresh July bounty is perfect for a summer meal. Try not to eat it in one sitting so there will be leftovers for lunch.

Ingredients:

Salad:

·        1 medium cucumber, diced

·        2 cups cherry tomatoes, sliced in half (or chopped tomatoes)

·        2 avocados diced

·        1 sweet pepper diced (red or yellow or green)

·        ¼ red onion or fresh white onions, finely minced

·        3 cups cooked or canned chickpeas, drained and rinsed

·        1 handful fresh oregano or basil, minced

Lemon Vinaigrette:

·        Juice of a lemon ~¼ cup

·        ¼ cup olive oil, extra virgin

·        ½ teaspoon sea salt

·        ½ teaspoon pepper

·        ¼ teaspoon dijon mustard

·        ¼ teaspoon maple syrup or honey

Directions:

·       Add the cucumber, tomatoes, avocado, pepper, onion, and chickpeas to a large bowl.

·       To make the vinaigrette, combine the lemon juice, olive oil, salt, pepper, mustard, and maple syrup in a small container. Pour over the salad and mix thoroughly until combined.

·       If possible, cover the salad and set it aside for 1-2 hours before serving, or serve immediately. Leftovers will keep well in a sealed container in the refrigerator for up to two days.

·       If making ahead, the vinaigrette must be added to the salad to keep the avocado from browning.

·       This is a fairly low salt salad. You may like to add salt and pepper to taste.

Options:

·       Add some feta cheese and/or olives.

·       If the salad needs a little more zing, add a splash of white wine vinegar.

·       Try basil, marjoram, mint, or parsley instead of oregano.

·       Cannellini beans may be substituted for chickpeas.