Greek Crunch Salad
Course: Lunch, DinnerCuisine: GreekDifficulty: Easy6-8
servings30
minutes15
minutesI love this salad!!!! It was in our local paper in August of 2019 and I have made it many times and I always change it up by adding different ingredients to make the salad better. It is really a delicious salad on its own but perfect I find with grilled fish or chicken. It makes a simple yet healthy and delicious meal. It is one of my summer go to salads for BBQ’s. It even goes well with grilled lamb or try tip. The salad has great flavors and textures. It is a pleasure to eat and my kids love it which makes me happy as they are not the biggest salad eaters. They love the textures in this salad. Mix it up if you aren’t a fan of endive. I love endive but sometimes I want more green so will add chopped Romaine and or arugula. The olives add depth to the salad. My crew only likes the green olives so that is what I add but Kalamata olives work well as well.
Ingredients
1 15oz can chickpeas, rinsed and drained and patted dry
3 Tablespoons Extra Virgin Olive oil plus plus 2 teaspoons
1/4 teaspoon or as needed kosher salt
1/4 teaspoon or as needed freshly ground pepper
1 basket cherry tomatoes, rinsed and halved or 1 large tomato, hulled and cut into 1/2 inch chunks, about 2 cups
1/2 of a large english cucumber, peeled and cut into 1/2 inch chunks
2 bell peppers, red and yellow, stemmed, seeded, and cut into 1/2 dice
1/4 of a red onion, cut into 1/2 inch dice
1/2 green pitted olives
1/4 cup chopped fresh Italian parsley
2 tablespoons chopped fresh mint
2-3 Tablespoons red wine vinegar
3 Belgium Endive, root ends cut off, just loose leaves (If not a fan use a mix of Romaine and Arugula)
4 oz (1 cup) crumbled high quality feta cheese
Directions
- Preheat oven to 425. Spread the chickpeas on a rimmed baking sheet. Drizzle with 2 teaspoons oil and season with 1/4 teaspoon salt and 1/4 teaspoon pepper, toss to coat everything. Roast for 15 minutes stirring once halfway through, until the chickpeas have darkened slightly. Transfer to a plate to cool to room temperature.
- While the chickpeas roast, add the cucumber, peppers, red onion, olives, parsley, mint, in a mixing bowl. Drizzle with red wine vinegar and the remaining oil along with remains 1/4 teaspoon salt and 1/4 teaspoon pepper. Gently toss to incorporate. Season with more salt and pepper if needed.
- Line a serving dish with the leaves of the endive and spoon the vegetables in the middle and then add the roasted chickpeas and feta cheese. Season with sprigs of mint and fishing salt.
