Greek Marinated Chickpea Salad
Chickpeas marinate in an oregano, garlic, and red wine vinegar dressing before joining spinach, tomatoes, quick-pickled onion, and feta.
By Cookin' Kitchen
- Prep: 10 minutes
Recipe
Greek Marinated Chickpea Salad
Chickpeas marinate in an oregano, garlic, and red wine vinegar dressing before joining spinach, tomatoes, quick-pickled onion, and feta.
Cookin' · https://cookin.club/recipes/greek-marinated-chickpea-salad
- Prep
- 10 minutes
Ingredients
Chickpeas
Dressing and marinade
Quick-pickled onion
Salad
Equipment
- Jar
- Microwave-safe bowl
- Bowl
- Large bowl
- Serving plate
Instructions
Dressing
Step 1: Shake the dressing ingredients together in a jar.
Marinated chickpeas
Step 2: Place the chickpeas in a microwave-safe bowl. Toss with half the dressing.
Step 3: Microwave for 1 1/2 minutes, stirring every 30 seconds, until warmed through.
Step 4: Set aside for 20 minutes to marinate.
Tip: Warm chickpeas absorb the flavor.
Quick-pickled onion
Step 5: Mix the onion-pickling ingredients in a bowl. Set aside for 30 minutes, until the onion is wilted, then drain.
Step 6: For the speedy option, microwave the onion mixture for 2 minutes until hot. Cool for 10 minutes, then use.
Tip: This is an alternative to the 30-minute pickling method.
Assemble the salad
Step 7: Place the spinach in a large bowl. Add the marinated chickpeas, including all the dressing remaining in their bowl. Add the tomatoes, pickled onion, and peppers, if using.
Step 8: Pour over the remaining dressing and toss well. Transfer to a serving plate, crumble the feta over the top, and serve.
Notes
For the chickpeas, canned or cooked dried chickpeas can be used. To cook dried chickpeas, soak 1 cup (200 g / 6.5 oz) overnight, then simmer in plenty of water for 40–50 minutes, starting to check at 30 minutes; cooking time varies. Alternatively, pressure-cook without soaking, covered with 10 cm / 4 inches of water, for 45 minutes on high.
Red wine vinegar can be replaced with lemon juice, white wine vinegar, cider vinegar, sherry vinegar, or champagne vinegar. If using regular white vinegar, add 1 tablespoon extra olive oil.
The pickled onion is optional; use the sliced onion unpickled or substitute finely sliced green onion. Baby spinach, silverbeet, or kale can replace the spinach. Cabbage also works; toss it with a little dressing and let it wilt for 20 minutes before adding it.
Store leftovers in the refrigerator for up to 3 days.
Nutrition per serving
- Calories
- 238 kcal
- Fat
- 13 g
- Saturated fat
- 3 g
- Carbohydrates
- 22 g
- Sugar
- 6 g
- Fiber
- 6 g
- Protein
- 9 g
- Sodium
- 450 mg
- Cholesterol
- 11 mg
Estimated values; they will vary with the exact ingredients and brands you use.
About this recipe
Warm the chickpeas briefly with half the oregano dressing, then let them marinate so they take on its flavor. Toss with spinach, tomatoes, quick-pickled onion, and peppers, then finish with feta.
Serve as a main course with crusty bread or flatbreads, or offer it as a side dish. The salad serves 4 as a main course or 8 as a side.
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