This salad inspiration came from Whole Foods. They had something just like this in their salad bar but made with chicken. I substituted the chickpeas for the chicken to make it veg friendly.
In my house we have 6 mouths to feed so the pictures you see are of a HUGE bowl of salad. If I remember correctly I actually tripled the recipe that day.
Regardless of the amount, the end result is crisp, tangy and satisfying. A hearty salad perfect for lunch or dinner - or the occasional breakfast.
Mediterranean Chickpea Salad
1 lemon, zested and juiced
3 tablespoons red wine vinegar
1/3 cup olive oil
1 tablespoon oregano
3 cloves garlic, pressed or chopped
2 15 ounce cans chickpeas, drained and rinsed
1/2 a medium red onion, chopped
1 cucumber, peeled and chopped
2 cups marinated artichoke hearts, chopped
1/2 a medium red pepper, chopped
1 cup grape tomatoes, halved
1/2 cup chopped parsley
In a small bowl, mix lemon zest, lemon juice and red wine vinegar. Whisk in olive oil. Add oregano and garlic and whisk until combined. Set aside.
In a large bowl combine all salad ingredients. Pour in dressing and toss to combine. Add salt and pepper to taste. Cover and refrigerate 30 minutes to an hour before serving.