• Mediterranean Chickpea Salad•

Like all legumes, chickpeas are astringent in taste. They are also an excellent souce of plant-based protein. If you have difficulty digesting chickpeas, soak them overnight before cooking to help make then easier on your system. 

Serves 4

  • 1 red bell pepper

  • 1 teaspoon red wine vinegar

  • 1 tablespoon extra-virgin olive oil

  • ½ teaspoon chopped fresh oregano

  • ½ teaspoon chopped fresh mint

  • ½ teaspoon fine sea salt

  • ¼ teaspoon freshly ground black pepper

  • Pinch of crushed red pepper flakes

  • 3 cups cooked or rinsed and drained canned chickpeas

  • 1 cup ½-inch diced fresh tomatoes

  • ¼ cup ¼-inchech diced fresh fennel

  • ¼ cup crumbled feta cheese

  • 2 teaspoons kalamata olives, quartered lengthwise

  • 2 teaspoons finely chopped canned, jarred, or frozen artichoke hearts

  • 2 teaspoons thin strips (chiffonade) of fresh basil

  • 2 cups baby arugula leaves

Directions

  1. Preheat the oven 400F degrees. Place the bell pepper on a small baking sheet and roast until it is lightly charred all over and the skin begins to split and wrinkle. Transfer the roasted pepper to a small bowl, cover with plastic wrap, and let cool for 15 minutes. This process steams the pepper, softening it and making the skin easier to peel. When cool, peel and discard the skin. Pull out and discard the pepper core and seeds. Slice the remaining pepper into thin strips.

  2. Put the vinegar int a large bowl. Whisk in the oil in a slow, steady stream until the mixture blends and thickens. Whisk in the oregano, mint, salt, black pepper, and red pepper flakes.

  3. Stir in the roasted pepper, reserving a few strips to garnish the salad. Fold in the chickpeas, tomatoes, fennel, feta, olives, artichokes and basil. Use immediately or, for more flavor, cover and marinate in the fridge for 3 to 6 hours.

  4. To seare, fold in the arugula and spoon the salad onto a serving platter or individual plates. Garnish with the reserved roasted pepper strips.

Options:

  • To make a sandwich wrap, lightly mash the chickpeas before mixing them into the salad. That will help everything stick together as a sandwich filling

  • To save time, use jarred roasted red peppers instead of roasting and peeing the peppers yourself.

  • For a dairy-free or vegan version, omit the feta.