Chickpea Salad

If you read my post below, you already know I hosted my first Easter dinner this weekend. It was fun but stressful knowing that 7 people were counting on me to serve up a tasty meal. If you're interested in how I kept everything under control, look for my post later today with my timetable in it.

Anyway - on to the salad I served.

While perusing the internet for a unique salad, I came across this recipe at Kalyn's Kitchen. It was supposed to be very warm on Easter, so I thought it was the perfect light side dish to go with the other items.

If you'd like the recipe, please click on the link above. The only thing I did differently was omit the olives because I despise olives.



Chef's Notes:

The dressing to this salad had a very strong vinegar taste to it, making it kind of tangy. If you're not a fan of vinegar, then you probably won't like this dressing. You could always add more oil (I think that might make it a bit oily, though) or maybe cut the vinegar with water so you get the same volume of dressing, just less bite from the vinegar.

I highly recommend marinating for the full two hours suggested in the recipe. This gave the ingredients time to meld together.

Overall, the salad was a hit and it was the perfect amount. There was about half a serving leftover that I enjoyed later that night with some corn added to it. This salad would make a perfect lunchtime meal!

Apparently, I am gaga for Chickpea Salads! Check out the one I made last week.