Description
This Chopped Chickpea Salad with Italian Vinaigrette was inspired by a visit to our favorite local Italian Gourmet Imports shop. So you know it’s good!
Ingredients
Scale
- Chickpea Salad
- 2 (15 ounce) cans of chickpeas, drained and rinsed
- 1 small red onion, diced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 green bell pepper, diced
- 2 – 3 stalks celery, chopped
- 1/2 cup chopped fresh basil, thinly sliced (or flat-leaf parsley, chopped)
- 1 small zucchini, chopped
- Italian Vinaigrette
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 1 plump garlic clove, minced
- 1 – 2 tsp. dried oregano, to taste
- Salt and freshly ground black pepper, to taste
- Grated Romano cheese, to taste
Instructions
- In a large bowl, combine the chickpeas, red onion, bell peppers, celery, basil, zucchini, and arugula.
- In a separate medium sized bowl, whisk the olive oil, vinegar, garlic, oregano, salt, pepper and grated cheese.
- Toss vinaigrette with the salad.
- Season with salt and pepper.
- Sprinkle with more Romano.
- Serve.
Notes
