Mediterranean Chickpea Bean Salad

Ingredients

Ingredients

• 2 cups canned chickpeas, drained and rinsed
• 0.5 cups sun‑dried tomatoes, chopped
• 0.5 cups kalamata olives, pitted and sliced
• 0.25 cups banana peppers, thinly sliced
• 0.75 cups feta cheese, crumbled
• 0.25 cups red onion, thinly sliced
• 2 tbsp green garlic heads, minced
• 1 tsp fresh garlic, minced
• 0.5 tsp salt
• 0.25 tsp black pepper
• 0.5 tsp dried oregano
• 0.25 tsp red pepper flakes
• 2 tbsp balsamic vinegar
• 2 tbsp fresh lemon juice
• 2 tbsp fresh basil leaves, torn
• 3 tbsp extra‑virgin olive oil (optional)

Instructions

1. Drain and rinse the chickpeas, then place them in a large mixing bowl.
2. Add the chopped sun‑dried tomatoes, sliced olives, banana peppers, red onion, and crumbled feta to the bowl.
3. Stir in the minced green garlic and fresh garlic, ensuring the aromatics are evenly distributed.
4. Season the mixture with salt, black pepper, dried oregano, and red pepper flakes.
5. In a separate small bowl, whisk together balsamic vinegar, lemon juice, and olive oil (if using) to form a quick dressing.
6. Pour the dressing over the salad and toss gently to coat all ingredients.
7. Finish the salad by folding in the torn basil leaves for a fresh burst of flavor.
8. Taste and adjust seasoning if needed, then serve immediately or chill for 30 minutes to let the flavors meld.

Notes

If you prefer a richer dressing, include the olive oil; otherwise the balsamic‑lemon blend is sufficient for a lighter vinaigrette.