This chickpea chopped salad is best eaten with a spoon… directly out of the mixing bowl because there’s a good chance you will not want to share it. Healthy and meatless, but hearty enough to fill you up, it’s an easy lunch packed with fresh Spring veg.
But let me back up a sec. Let’s talk about chickpeas. Or chi-chi beans as I used to call them. When I was little, I allegedly had a love affair with these little guys. We would go to a little Italian place with a salad bar and I’d devour the chickpeas. According to mom, I’d also stand up in my high chair and sing “Too Hot, Baby”. I still love chickpeas. Kool and the Gang? Not so much…
I’ll marinate chickpeas in a little Italian dressing and then throw them on salads. Or just eat them with a spoon. Mmmm. But this chopped salad is oh so much better with feta and lots of delicious spring veggies. I’ve modified the original, which appears in this month’s Food 52 Cookbook Club pick: Small Victories by Julia Turshen. In the book, she provides a bunch of riffs using other kinds of beans and veggies – definitely worth checking out.
- 1 Tbsp. Dijon mustard
- 2 Tbsp. red wine vinegar
- 3 Tbsp. Extra Virgin olive oil
- 1 14-oz. can chickpeas, rinsed and drained
- 8 radishes, cut into small chunks
- 3 Persian cucumbers, sliced
- 2 scallions, thinly sliced
- Small handful radish greens, chopped
- Small handful of baby arugula, chopped
- 3 springs fresh dill, chopped
- ½ cup feta, crumbled
- Whisk the mustard and vinegar in a large bowl. Season with salt and pepper.
- Drizzle in the olive oil, whisking constantly to make a thick vinaigrette.
- Fold in everything but the feta.
- Once combined, stir in the feta. Let sit about 30 minutes for the flavors to blend.
- Best eaten with a spoon!