Oregon Home | 59 Chickpea Salad With Oregano Vinaigrette Serves 4 Oregano Vinaigrette Ingredients: • ½ cup extra virgin olive oil • 1 clove garlic, microplaned • 1 teaspoon dried oregano • 2 tablespoons red wine vinegar • 1 teaspoon ground mustard • ½ teaspoon kosher salt • ¼ teaspoon black pepper • Juice of 1 lemon Preparation: Add all ingredients to a jar and seal tightly with a lid. Shake vigorously so the ingredients all come together. Taste for seasoning, adding more salt or lemon as needed. Ingredients: • 1 cup chickpeas, drained • ¼ cup oregano vinaigrette (below) • Juice of ½ lemon • 3 carrots • 1 bunch radish, leaves and tails removed • 1 red pepper • Half a medium red onion • 1 tablespoon chopped parsley • ½ cup crumbled feta • 1 teaspoon salt Preparation: In a large bowl, mix the drained chickpeas, oregano vinaigrette and lemon juice, and set aside. While the chickpeas marinate, finely chop the carrots, radish, red pepper and red onion into cubes of ¼" x ¼", or about the size of the chickpeas. Add the chopped vegetables to the chickpeas, along with the parsley, feta and salt. Mix well until everything is combined. Season to taste, adding more salt or lemon juice as needed.
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