Chickpea, Red Onion and Feta Salad

Another in a line of recipes prompted by my need to clean out the refrigerator so I can fill it back up with new, fresh food. It’s especially important at this time of year when I’m hitting so many farmers’ markets for local fruits and vegetables.

This time, I had reconstituted a bunch of dried chickpeas to make hummus and another recipe I’d been wanting to try. When I figured out I was missing a key ingredient for the second recipe, was hungry and needed something NOW, this salad was what I came up with.

Here’s how it went.

Got some dried chickpeas.

Dried chickpeas.

Dried chickpeas.

Following the instructions used to make hummus found here, the chickpeas are ready for the salad.

Soaked, cooked, cooled and ready to go.

Soaked, cooked, cooled and ready to go.

Started the chopping.

Red onion.

Red onion, before.

Red onion, before.

Diced red onion.

Red onion, after.

Red onion, after.

Found a zucchini in the refrigerator, so used it too. This recipe could have included that in the title, but that would have made it too long.

Zucchini, before.

Zucchini, before.

Chopped zucchini.

Zucchini, after.

Zucchini, after.

Mixed the chickpeas, red onion and zucchini together in a bowl.

Chickpeas, red onion and zucchini.

Chickpeas, red onion and zucchini.

Made a vinaigrette. When you remember that the basic formula is 1 part acid (lemon juice, vinegar) to 3 parts oil (olive, grapeseed, avocado), it’s easy. This time, it was rice wine vinegar and olive oil.

Olive oil.

Olive oil.

Olive oil.

Rice wine vinegar is added.

Rice wine vinegar.

Rice wine vinegar.

Some salt.

Add some salt.

Add some salt.

Some pepper too.

Grind some pepper into the container.

Grind some pepper into the container.

Shook that to mix, then added it to the chickpeas and vegetables.

Pour the vinaigrette over the salad.

Pour the vinaigrette over the salad.

Then crumbled some feta cheese.

Crumbled feta.

Crumbled feta.

Added that to the chickpeas, red onion and zucchini. I waited to add the feta so it wouldn’t get too broken up in the mixing.

Add the feta.

Add the feta.

I was hungry and ate some right away, but it was better the next day when the flavours had come together.

Chickpea, Red Onion and Feta Salad.

Chickpea, Red Onion and Feta Salad.

Chickpea, Red Onion and Feta Salad.

This is a salad open to improvisation: if I’d had leftover corn or felt like opening a can, or had a red pepper in the refrigerator, that could have gone in this salad. Some fresh chopped herbs like parsley or tarragon would have been welcome too. Be creative!

Chickpea, Red Onion and Feta Salad

2 cups chickpeas
1 red onion, diced
1 zucchini, diced
1/2 cup feta cheese, crumbled

1/8 cup rice wine vinegar
3/8 cup olive oil
good pinch of salt
two good grinds of the pepper mill

In a medium bowl, mix together chick peas, red onion and zucchini. Mix to combine.

In a bowl, make the vinaigrette whisk together the vinegar, salt and pepper. Pour the oil in a slow, steady stream, whisking to emulsify. Add the vinaigrette to the mixed chickpeas and vegetables and toss to combine.

Add the feta cheese to the salad and toss just to combine. Refrigerate for 2 hours to meld flavours.

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