Tuesday, August 21, 2007

Mediterranean Chickpea Salad

After surveying our fridge for fresh vegetables, I threw together a quick salad to go with our turkey burgers. Here is what I put together in about five minutes. It turned out to be a great side dish.

Mediterranean Chickpea Salad

1 can chickpeas, rinsed
1/4 cup capers, drained
1 cucumber, diced into 1/2" pieces
1 tomato, diced into 1/2" pieces
1 can/jar of quartered artichoke hearts, drained
1 lemon, juiced
Olive oil

Combine chickpeas, capers, cucumber, tomato, and artichoke in a bowl. Juice one lemon over the mixture and be sure to avoid getting any lemon seeds into the salad. Pour the olive oil over the mixture. Crank the pepper grinder a couple times and add about a teaspoon of salt to start. Capers are salty so you might not need much additional salt. Stir everything together. Taste and adjust seasonings as required. Serve at room tempurature.

Put any leftovers in the fridge and have them the next day for lunch. I added some diced salami and smoked turkey to the salad for some extra protein. Tasted great the next day too!

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