Emeril’S Chickpea Salad - cooking recipe

Ingredients
    2 (15 ounce) chickpeas, drained and rinsed under cold water
    1/4 cup roasted red pepper, finely chopped (if jarred rinse well under water and pat dry with papertowel)
    1/2 cup red onion, finely chopped
    1/4 cup fresh parsley, finely chopped
    10 olives, chopped (such as kalamata or green)
    1 garlic clove, minced
    1/2 teaspoon dried oregano
    3/4 teaspoon salt
    1/2 teaspoon crushed red pepper flakes
    1 lemon
    1/2 teaspoon lemon zest
    1/2 cup olive oil
    1 cup feta
Preparation
    In a large bowl, combine chickpeas, roasted red peppers, red onion, parsley, olives, garlic, oregano, salt, crushed red pepper, lemon juice & zest, and olive oil.
    Then add feta and stir gently to combine.
    Allow chickpea to marinate for at least 1 hour or refrigerate up to overnight, stirring occasionally.
    Serve with bed of lettuce and tomatoes, spoon mixture over leaves.

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