MEDITERRANEAN CHICKPEA SALAD

Mediterranean Chickpea Salad image

This pretty chickpea salad comes together quickly. If you can't find juicy, flavorful tomatoes, leave them out, or use halved grape or cherry tomatoes instead.

Provided by Martha Rose Shulman

Categories easy, quick, weekday, salads and dressings, side dish

Time 10m

Yield 6 side dish servings

Number Of Ingredients 14

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Ingredients

2 (15-ounce) cans chickpeas, drained and rinsed
1/4 cup chopped flat-leaf parsley, or a combination of parsley and other herbs, such as chives, tarragon, marjoram, basil, or mint
1 small red bell pepper, chopped
2 medium tomatoes, diced
4 scallions, white and light green parts only, sliced (optional)
6 pitted kalamata olives, quartered lengthwise
1 ounce feta cheese, crumbled
1 tablespoon fresh lemon juice
1 tablespoon red wine vinegar, champagne vinegar, or sherry vinegar
1 small garlic clove, minced or put through a press
1/4 teaspoon cumin seeds, lightly toasted and crushed or coarsely ground
Salt and freshly ground pepper
4 tablespoons extra-virgin olive oil
2 tablespoons plain low-fat or nonfat yogurt

Steps:

Toss together the salad ingredients. Whisk together the lemon juice, vinegar, garlic, cumin seeds, salt, pepper, olive oil and yogurt, and toss with the chickpeas.

Nutrition Facts : @context http, Calories 315, UnsaturatedFat 10 grams, Carbohydrate 37 grams, Fat 15 grams, Fiber 10 grams, Protein 12 grams, SaturatedFat 2 grams, Sodium 523 milligrams, Sugar 8 grams

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