Vegetarian Chopped Chickpea Salad

thekitchn.com

jactance

subheading: For the dressing:

⅓ cup red wine vinegar

2 cloves garlic, minced

1 tablespoon Dijon mustard

½ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

¾ cup olive oil

subheading: Version 1: Italian:

2 (15-ounce) cans garbanzo beans, drained and rinsed

1 ½ cups grape or cherry tomatoes, halved

1 cup small fresh mozzarella balls (bocconcini)

2 roasted red peppers (about 1 cup), diced

1 cup arugula

½ cup small-dice red onion

½ cup fresh basil leaves, thinly sliced

subheading: Version 2: Greek:

2 (15-ounce) cans chickpeas, drained and rinsed

1 ½ cups grape or cherry tomatoes, halved

1 medium red or yellow bell pepper, cored, seeded, and diced

1 medium cucumber, quartered and cut into ½-inch slices

1 cup chopped romaine lettuce

¾ cup pitted kalamata olives

½ cup small-dice red onion

½ cup crumbled feta cheese

subheading: Version 3: Asian:

2 (15-ounce) cans chickpeas, drained and rinsed

1 medium cucumber, quartered lengthwise and cut into ½-inch slices

1 cup shredded red cabbage

2 medium carrots, peeled and diced

½ cup small-dice red onion

½ cup coarsely chopped fresh cilantro

½ cup unsalted roasted peanuts, coarsely chopped

Directions at thekitchn.com

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