Summer Chickpea Salad - How to Use Chili Oil Series

We just pulled the first cucumbers and cherry tomatoes out of the garden so it's time to make this super easy:

Summer Mediterranean Salad with Hot Mama Salsa Chili Oil

 

 

 

1 english cucumber or 4 persian cucumbers

2 cups cherry tomatoes

1 can or 2 cups cooked chickpeas

1/2 bunch of cilantro

1 bunch mint

1.5 Tbl Chili de Arbol Chili Oil

Juice of 1 lemon

goat milk feta cheese

If you are using dried chickpeas cover and soak them in water the night before. Drain your beans and cover with water in a pot. Bring to boil then lower the heat to a simmer. Simmer for 45 minutes to an hour until just soft but not mushy. Do not add salt until after your beans have cooked. Drain and rinse your cooked beans and let cool.

Cut your cucumber into cubes and quarter your tomatoes. Toss the vegetables and beans with the chili oil and lemon. Chop the herbs and sprinkle on top of the salad. Crumble the feta and add that to the top.


Leave a comment

Please note, comments must be approved before they are published