April 6, 2016

Chopped Caprese Chickpea Salad

The SEA SALT Uncategorized basil, Chopped Caprese Chickpea Salad, cucumber, italian, oregano, Recipe, The Sea Salt, tomatoe 2 Comments

Because I love chickpeas in everything….

This salad couldn’t be easier, and it is really simple. And that’s what I love about it. I also love that there are cucumbers and onions in it, so you Italians, don’t get all “that’s not a caprese salad” on me… I’m a rule breaker. Kickin’ ass and taking names.

In other news, I got a Grateful Dead album today in the mail as an early birthday present (listening on repeat), as well as a Bernie 2016 sticker for my car (Miles will hate it). The neighbor’s dog is here playing with Hunter (biting each other’s throats mainly), and we’re planning a surf trip to the Philippines in a few months.

So that’s fun! Enjoy!

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Chopped Caprese Chickpea Salad

Ingredients:

makes a large bowl, enough tot serve 4-6 for lunch

• 3 Tbsp olive oil
• 3 Tbsp vinegar (red wine is nice)
• 1 tsp dried oregano
• 1/4 tsp red pepper flakes
• 1/2 tsp kosher salt
• 1/2 tsp fresh ground black pepper
• 1 clove garlic, finely grated
• 1 small red onion, chopped super thing
• 1 large english cucumber, skinned and chopped
• 1 pound fresh mozzarella, chopped in 1/2 inch pieces
• 1 can chickpeas, drained and rinsed
• 5 medium tomatoes, chopped into 1-2 inch pieces
• 12 large basil leaves, chiffonaded
• 1/4 cup finely chopped fresh parsley

Directions:

1. In a large bowl, add ingredients from list above olive oil through garlic and whisk together.

2. Add onions on top of dressing and stir to coat. Let sit 20-30 minutes.

3. Top with remaining ingredients and stir together to combine. Enjoy immediately.