Greek Tomato Cucumber Salad

Typically when it pertains to beans I can control myself and consume them in small amounts. I’m quite sure I do not need to tell you the reasons, you can figure that out by yourself. Last week I made crispy chickpeas for the first time and totally forgot about my rule of limiting the quantity I eat. When you make this Greek Tomato Cucumber Salad with Crispy Chickpeas, it was absolutely worth it and I guarantee you will not be able to leave them alone either!

I have actually roasted chickpeas in the oven in the past, but because I didn’t want the oven on I decided to attempt the method of saut\u00e9ing them in a frying pan. Due to the fact that it takes half the time it would in the oven prior to I can start shoveling them in my mouth, I actually like this approach if you have actually never ever had crispy chickpeas I highly recommend that you make some ASAP.. They make an awesome snack or topper for salads and they’re a better choice than croutons or chips.

Considering that these were going on top of the Greek tomato cucumber salad I seasoned them with a homemade Greek spice blend. I ate so many of them prior to photographing the salad that I had to make another batch.

A couple pointers when making these crispy chickpeas are to toss them in the Greek spice mix after they are finished cooking so the spices do not burn and let them cool completely before adding them to the salad so they stay crispy. The red white wine vinaigrette for the salad makes enough so that you must have leftovers, however if you like a heavily dressed salad feel totally free to use it all. Simply be sure to make a double batch of the crispy chickpeas because it’s most likely you’ll eat half of them prior to they make it onto the salad.

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Greek Tomato Cucumber Salad with Crispy Chickpeas

Yield: 5 portions

Prep Time: Thirty minutes

Total Time: Thirty minutes

Ingredients

Crispy Chickpeas

• 15 ounces chickpeas, drained and washed
• 1 tablespoon extra virgin olive oil
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried basil
• 1/4 teaspoon dried rosemary
• 1/8 teaspoon garlic powder
• 1/8 teaspoon kosher salt

Greek Tomato Cucumber Salad

• 1 English cucumber, seeds scraped out and chopped
• 1/2 pint cherry tomatoes, halved
• 1/2 cup diced red onion
• 1/4 cup flat leaf parsley leaves, chopped
• 2 ounces crumbled feta cheese
• 8 kalamata olives, sliced

Red Red Wine Vinaigrette

• 3 tablespoons red wine vinegar
• 1 tablespoon olive oil
• 1 tablespoon honey
• 2 teaspoons dijon mustard
• 1/2 teaspoon dried oregano
• 1/4 teaspoon garlic powder

Instructions

Crispy Chickpeas

1. Drain pipes and wash the chickpeas, then pat dry with a towel.
2. Heat the oil in a big nonstick frying pan over medium-high heat and swirl around the bottom of the pan to coat it.
3. Include the chickpeas to cook and pan for roughly 17-20 minutes or up until golden brown and crispy all over, stirring sometimes.
4. Transfer chickpeas to a bowl and toss together with the spices.
5. Serve immediately with the salad or cool in a single layer on a parchment paper-lined flat pan before keeping in an airtight container.

Red Red Wine Vinaigrette

1. In a small bowl blend together all of the components for the red wine vinaigrette.

Greek Tomato Cucumber Salad

1. In a large bowl add all of the ingredients and toss together carefully.
2. Pour the preferred quantity of vinaigrette over the salad and toss together.
3. Prior to serving leading the salad with the crispy chickpeas.
4. Serve right away.

Notes

The chickpeas will soften the longer they sit in the salad. It is best to add them right prior to serving or to serve them alongside the salad.

Article source: http://reciperunner.com/greek-tomato-cucumber-salad-crispy-chickpeas/