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Do you have any go-to summer salads? Today, we continue our month of cheese with this no-hassle feta recipe from Alison Cayne, author of The Haven’s Kitchen Cooking School. Wouldn’t it be delicious to serve on these steamy August nights? Here, she shares how to whip it up…
Garbanzo Feta Salad
by Alison Cayne, author of The Haven’s Kitchen Cooking School
Even people with an aversion to beans like chickpeas for their nutty flavor and firm texture. They can be a bit bland and dry by themselves, though, so this recipe adds flavor, texture and color with feta, red onion, cucumber and parsley. The citrus vinaigrette is the icing on the cake.
Garbanzo Feta Salad
Serves 4 to 6
You’ll need:
For the vinaigrette:
1 cup mixed citrus juice (grapefruit, lime, lemon or orange)
Grated zest of 1 lemon
1 tbsp Dijon mustard
Fine sea salt
Freshly ground black pepper
1 cup extra-virgin olive oil, or more to taste
For the salad:
1 small red onion, thinly sliced and held in ice water
1 15-oz can chickpeas, drained and rinsed
2 Persian cucumbers or 1 small English cucumber, sliced 1/4 inch thick on the bias
1/4 cup crumbled feta
1/4 cup torn fresh flat-leaf parsley
Citrus vinaigrette (see above)
Fine sea salt
For the vinaigrette, in a medium bowl, whisk together the juice, zest, mustard, a pinch of salt and pepper to taste. Slowly whisk in the olive oil until well blended.
Drain the red onion and add to the bowl of chickpeas. Add the cucumber, feta and parsley. Drizzle on about 1/4 cup of the vinaigrette, and toss to combine. Add more dressing and salt to taste. Serve at room temperature or chilled.
Thank you so much, Alison! Your new cookbook is lovely.
P.S. More recipes, including tomato and corn chickpea salad and feta lemon dip.
(Excerpted from The Haven’s Kitchen Cooking School by Alison Cayne, Artisan Books. Copyright 2017. Photograph by Con Poulos. Thanks to Stella Blackmon for helping with this series.)
