Marinated Chickpea and Artichoke Salad with Feta |
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Prep Time: 15 Minutes Cook Time: 240 Minutes |
Ready In: 255 Minutes Servings: 5 |
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This has a nice Middle Eastern flavor and is very simple to make and just requires a few hours to marinate to blend the flavors. Goes great as a side dish or stuffed into halves of warmed pita bread. Ingredients:
1 (15 ounce) can chickpeas, rinsed and drained (garbanzo beans) |
1 (14 ounce) can artichoke hearts, drained |
1 (7 ounce) jar roasted sweet red peppers, drained and diced |
1/2 cup pitted kalamata olive |
1/2 cup crumbled feta cheese |
3 scallions, finely sliced |
1/4 cup chopped fresh parsley |
1/4 cup red wine vinegar |
1 -2 tablespoon chopped fresh mint |
2 teaspoons za'atar spice mix (optional) |
1 teaspoon sugar (or to taste) |
1 teaspoon kosher salt |
1/2 teaspoon black pepper |
1/2 cup extra virgin olive oil |
Directions:
1. Place chickpeas, artichoke hearts, red peppers, olives, feta, scallions, and parsley into a salad bowl and toss lightly.
2. In another small bowl, mix together vinegar, mint, z'atar (if using), sugar, salt, and pepper.
3. Slowly add olive oil, whisking to blend.
4. Add dressing to salad and stir well.
5. Cover and refrigerate for several hours or overnight (best), to blend flavors.
6. Serve chilled.
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