I’m obviously on a Mediterranean kick! Loaded Hummus yesterday, this salad today, and wait until you try the Mediterranean Chicken with Yogurt Dill Sauce that I’ll be sharing tomorrow! I will say, I’m not a huge fan of chickpeas (unless they are in hummus). However, I do like them in this salad. Though sometimes if I’m not feelin’ the chickpea love, I leave them out. Either way, any time I make a Mediterranean dish, you can bet this is on the menu!
Mediterranean Pepper and Olive Salad
Ingredients
3 cups sliced sweet mini-peppers (sliced into rings, seeds discarded)
1/2 can garbanzo beans, drained and rinsed well
1 cup pitted Kalamata olives, drained
1/3 cup crumbled feta cheese
1/2 cup balsamic vinegar
1 Tbsp olive oil
4 cloves garlic, minced
1/2 tsp salt
1/4 tsp ground black pepper
Instructions
In a small bowl, whisk together the balsamic vinegar, olive oil, garlic, salt, and pepper. Place the sliced peppers in a wide bowl and pour the marinade over the top. Place in the fridge and allow to marinate for 24 hours, stirring occasionally.
When ready to serve, use a slotted spoon to remove the pepper rings from the marinade and place in a bowl for serving. Add the garbanzo beans, olives, and feta and toss to combine. If desired, you can spoon a little of the marinade over the salad.