Greek Chickpea Salad … the next great addition to Brown Bag Lunch month.
One thing I try to do when I make my menu is to switch up what we are having. So, one day I’ll plan for a pasta dish, one day a rice dish, one day something with maybe a bed of spinach. This Greek Chickpea Salad is great because it could be any of those things. In the pictures I served it over rice, but when I ate the leftovers I ate them over a big bed of fresh spinach leaves, and it was delicious that way! I like dishes that are versatile that way.
This dish came together because I was trying to use up several things that were in the fridge. I love dishes that come together this way as well.
The dressing for this Greek Chickpea Salad is made with tahini. That’s the sesame paste that you use for hummus. Maybe you have a jar in the back of your fridge now. Well, this salad is a fun and easy way to use some of that jar.
Greek Chickpea Salad
- 1 tablespoon olive oil
- 1 can 15 ounce chickpeas, drained and rinsed
- ¼ cup chopped red pepper
- ¼ cup shredded carrot
- 2 tablespoons finely chopped red onion
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 ounce crumbled cheese Feta, Parmesan, Jack
- 2 tablespoons tahini
- cooked rice or quinoa
- basil for garnish
- Heat a large cast iron skillet over medium-high heat. Once hot, add oil. Add in next 8 ingredients (chickpeas through pepper), and sauté 5-10 minutes until spices are fragrant and veggies soften. Place cooked veggies in a large bowl and toss in crumbled cheese and tahini. Gently toss to coat. Serve over rice or quinoa, and garnish with lots of fresh basil. Enjoy warm, at room temperature, or cold from the fridge.