Crossing classic Greek salad with herb-focused tabbouleh, and this might be the result. Chickpeas form a meaty, filling base and sweet, juicy pomegranate seeds punctuate every festive bite.
- 3 C cooked chickpeas (2 15 oz. cans)
- 1 1/2 C chopped cucumber (1/2 large English variety; seeded but not peeled)
- 2 T olive oil
- 1 T red wine vinegar (or lemon juice)
- Seeds of 1 large pomegranate (this is how I do it)
- 1/4 C finely chopped mint leaves
- 1/4 C finely chopped parsley leaves (or basil, if in season)
- 1/4 t ground black pepper
- 1/2 C crumbled feta cheese (about 2 oz.)
- Kosher salt
- Combine chickpeas and chopped cucumber in medium mixing bowl and toss with olive oil and red wine vinegar. Gently stir in pomegranate seeds (reserving a few), mint, and parsley. Season with pepper.
- To serve, sprinkle top of salad with feta and garnish with remaining pomegranate seeds.
The feta provides saltiness, depending on which type you use (I like Bulgarian feta the best). I serve the salad with salt nearby, but I don’t salt it in the serving dish.
The recipe is flexible–feel free to adjust proportions of herbs, feta, or pomegranate to your preference. The combination I use is fairly balanced and not too heavy on cheese.
Salad keeps a few days in the refrigerator as leftovers. If serving for dinner or at a party, make it the same day so the ingredients maintain their best texture.
- Prep Time: 15 mins
- Category: Side Dish
- Cuisine: Gluten Free, Meatless