Summer Chickpea Salad
“The salad is great for dinner parties because it is easy to assemble, holds well, and stays fresh at room temp for longer periods of time, especially during these warmer summer days and nights.”—Chef Jarred Russell, Fruition
Ingredients
Red Wine Vinaigrette
- 1 cup canola oil
- ½ cup red wine vinegar
- ½ Tbs. Dijon mustard
- ½ Tbs. minced shallot
- ½ Tbs. honey
- salt (to taste)
Summer Chickpea Salad
- 2 16 oz. chickpea cans (drained and rinsed)
- 2 pints cherry tomatoes (cut into quarters)
- 1 English cucumber (seeded and diced)
- 1/2 small red onion (thinly sliced)
- 10 large basil leaves (thinly sliced)
- 2 easter egg radishes (thinly sliced)
- 8 oz. French feta
- high-quality olive oil (to finish)
Directions
Red Wine Vinaigrette
- Place all ingredients except canola oil in a food processor. Turn on and slowly drizzle the oil in to emulsify the dressing. Add in salt. This will make a bit more than you need for this salad but is nice to have around.
Summer Chickpea Salad
- Toss the chickpeas, cherry tomatoes, cucumbers, red onion, and about half of the basil in a mixing bowl with about ¼ cup of the vinaigrette. Season with salt.
- Arrange the salad in a serving bowl. Garnish with feta, radishes, basil, and a nice olive oil.