Let’s Cook! – July 31, 2025
LINDA HOSKINS
I am always looking for new ways to fix a light and healthy lunch. I usually eat salad or soup, but I get bored with the same old salads. Recently I came across a recipe for Chickpea Salad. I am fond of chickpeas, so this recipe caught my eye. Oh my gosh it was so good! I have been eating it as my main course for lunch, but it would also be good as a side dish. I love this salad, but I have to tell you this story. My three-year-old granddaughter was eating a PB&J at my house, and she saw me with my salad. She asked for some, so I gave her a bite. She had a look of horror on her face and could not spit it out fast enough! I wish I had a camera to take a picture of her expression at that moment.
I am printing this recipe exactly as I found it, but read on for my personal notes.
CHICKPEA SALAD
6 servings
2 15.5 oz cans chickpeas, rinsed and drained
1 medium cucumber, chopped
1 red bell pepper, chopped
1/2 red onion, chopped
1/2 cup crumbled Feta cheese
kosher salt to taste
black pepper, to taste
DRESSING
1/2 cup extra virgin olive oil
1/4 cup white wine vinegar
1 Tbsp fresh lemon juice
1 Tbsp chopped parsley
1/4 tsp crushed red pepper flakes
Pat the chickpeas dry. Mix the chickpeas, cucumbers, red pepper, onion and Feta cheese together. Season with salt and pepper. Mix the dressing ingredients together, toss with salad.
When I made this salad, I was not sure how long it would take me to eat it all. So, I mixed the veggies but did not add the salad dressing. Then when I was ready to eat a bowlful, I would add the dressing to that bowl. The rest kept well in the refrigerator for several days.
You can add cubed salami if you like some meat in. I did and loved it. Another good addition is cherry or grape tomatoes. I like the tomatoes in this salad, but the next time I make this, I think I will sub yellow or orange pepper for the red pepper, for a nice variety of color.
When I was eating this as a main entree, I got the idea that Naan bread or some other flatbread would be really good with it.
I liked the above dressing recipe fine, but on the second day I used my own homemade dressing and liked it better. Whether you use the above dressing, or my recipe, do not refrigerate it! The olive oil in it will make the dressing solidify. It keeps well at room temp.
HOMEMADE ITALIAN DRESSING
1/4 cup Olive oil
1/4 cider vinegar
1/4 cup sugar
1 pkt Italian salad dressing mix (I like the zesty mix)
If you have a recipe to share, please send to [email protected] or mail to Mascoutah Herald, PO Box C, Mascoutah IL 62258. I’ve had several people tell me they emailed recipes to me, but for some reason I have not gotten them. If you are one those people who submitted a recipe, but haven’t seen it in print, I apologize. I don’t know why some recipes don’t show up in my inbox. One reason could be that exclamation mark. Be sure to include that. Thanks and Happy Cooking!
