We only have a few more days until it’s officially fall, so I’m squeezing in one last summery recipe with this Chickpea Shepherd’s Salad.
Although Beautiful Bad was a DNF for me, it definitely delivered in one aspect: FOOD. Maddie and Joanna were often meeting up to share a meal, even though they lived in different countries, and they made sure to sample all the delicacies their local cuisines had to offer. Crisp, fresh salads with a Mediterranean flair popped up most often in the novel, and they were the muse for this book-inspired recipe.
I’ve long enjoyed a traditional Shepherd’s Salad, which is usually made with diced cucumbers, tomatoes, and green pepper, then tossed in a light vinaigrette.
However, I’ve recently gotten into chickpeas; they’re a great source of protein, and I find they add a little extra oomph to a vegetarian dish so that I don’t miss having some kind of meat with my meal.
So, I decided to throw some chickpeas into my shepherd’s salad.
Another twist in my Chickpea Shepherd’s Salad is the dressing I used. I enjoy a creamy dressing from time to time, but I absolutely hate mayonnaise. A lot of tasty recipes call for mayo, though, so I’ve learned to sub in Greek yogurt for mayo or sour cream. The Greek yogurt in this dressing adds a zippy tang to the salad, and it makes for a nice alternative to your standard vinaigrette.
Of course, chopped fresh mint features prominently in this dish, along with some pantry staples like dried oregano and onion powder. I also tossed in some cumin, which gives it an unexpected, earthy note but pairs really well with the hearty chickpeas.
I regularly make a version of this Chickpea Shepherd’s Salad each summer for our annual BBQ, but it’s also a great make-ahead lunch for school or the office. Like most salads, the longer it sits in the dressing, the better it tastes. So, go ahead and make this dish on a weekend, then portion it out during the week for a fuss-free meal plan.
Just don’t be surprised when people ask for this Chickpea Shepherd Salad on repeat. Its refreshing crunch and explosion of flavors is seriously addictive.
Chickpea Shepherd's Salad
Ingredients
Salad Dressing Ingredients
- 1/4 cup extra virgin olive oil
- 1/4 cup nonfat plain Greek yogurt
- 2 tbsp apple cider vinegar
- 2 tbsp lemon juice
- 1 tsp dried oregano
- 1 tsp cumin
- 1 tsp onion powder
- 1/4 tsp salt
- 1/4 tsp ground black pepper
Salad Ingredients
- 2 15 oz cans of chickpeas, rinsed and drained
- 1/4 cup shallot, thinly sliced
- 1/2 cup diced green bell pepper
- 1 cucumber, diced (about 2 1/3 cups)
- 1 cup grape tomatoes, cut lengthwise in half
- 1/4 cup chopped Italian parsley
- 1/4 cup chopped fresh mint
Instructions
- Combine all salad dressing ingredients in a mason jar. Screw on the lid and shake jar vigorously to combine. Set aside.
- Rinse and drain the chickpeas, then set aside.
- Chop cucumber and bell pepper into small chunks that are roughly the same size as the chickpeas. Add chopped veggies to a large mixing bowl.
- Slice shallots and grape tomatoes, and add these to the mixing bowl.
- Chop fresh parsley and mint, and add these to the mixing bowl.
- Stir all salad ingredients to combine, then pour on the salad dressing. Mix thoroughly to combine.
- Let dressed salad rest in the refrigerator 1-2 hours before serving. Salad must be stored in the fridge but may be served at room temperature.
