My mother always says I’m like my grandmother because I have a sweet tooth and a knack for making killer salads. She was known for eating a pack of kitkat bars for dinner, but could seriously jazz up any entrée with an amazing salad.
Sure, salads aren’t a difficult thing to make. Many of them don’t even require cooking of any sort. But when one is composed of the perfect combination of veggies, a tangy dressing, and spices that brighten up the dish – it can truly be something wonderful.
MEDITERRANEAN CHICK PEA SALAD
WHAT YOU NEED:
1 can of chick peas, drained and rinsed
~20 black olives, pitted and sliced
4 cherry peppers, diced (I used hot & sweet)
1/2 of a yellow onion, diced
1 oz. of olive oil
1 2/3 oz. of red wine vinegar
1/2 tsp. of dried basil
salt (to taste)
WHAT TO DO:
- In a medium-sized bowl, combine the chick peas, olives, cherry peppers, and onion.
- Combine the oil and vinegar to form a dressing, and whisk together until fully incorporated. Pour over the chick peas and veggies and mix well.
- Season with basil and salt, then stir once more. Cover and refrigerate for 6 hours to overnight in the fridge before eating.