In January I set a goal to make a new recipe. I’m not a cook unless buying a rotisserie chicken and making a salad is considered “cooking.” Nonetheless, I don’t want to go down in history being known as someone who couldn’t cook, or worse, a bad cook. I had several Pinterest fails like a cauliflower and turmeric soup. Then I had an opportunity to knock out two birds with one stone by making a recipe from the Junior League of Sarasota’s Simply Sarasota Cookbook and take pictures for their online blog. I earned volunteer hours and I was able to tick off a goal for January. Score! I chose the chickpea and feta salad because it was simple, healthy and, best of all, tasty.
1/2 cup olive oil
1/3 cup fresh lemon juice
2 teaspoons Dijon mustard
1 1/2 teaspoons salt
1 teaspoon basil oil
14 teaspoon freshly ground pepper
1 (20-ounce) cans chickpeas, drained
1 red onion, chopped
8 ounces feta cheese, crumbled
2 tablespoons chopped fresh parsley
For the dressing, combine the olive oil, lemon juice, Dijon mustard, salt and basil oil in a jar with a tight-fitting lid and shake to mix, or whisk firmly in a large bowl.
For the salad, toss the chickpeas, onion, and dressing in a bowl until coated. Chill, covered, for one hour or longer. Just before serving stir in the cheese and parsley. Serve on a lettuce-lined platter garnished with fresh basil leaves.
Yield: 10 servings
The chickpea and feta salad has quickly earned a spot on my go-to list for potlucks and meatless meals.