Picnic Chickpea Salad
Makes 8 servings
This on-the-go salad is perfect for picnics and easy summer lunches by the pool. Endlessly
customizable, you can add chopped bell pepper, olives, small broccoli florets, or any of your
favorite summer veggies. We love it served alongside grilled pitas.
10 medium pepperoncini, stems removed
2 tablespoons pepperoncini brine (from the jar)
1 tablespoon extra-virgin olive oil
1 clove garlic
¼ teaspoon fine sea salt
2 (15.5 ounce) cans no-salt-added garbanzo beans (also called chickpeas)
½ cup chopped hearts of palm
¼ red onion, finely chopped
10 grape tomatoes, halved
1 tablespoon finely chopped fresh parsley
¼ cup crumbled feta
1. In a small food processor, combine pepperoncini, brine, oil, garlic and salt. Blend until
smooth. Transfer to a large serving bowl.
2. Add garbanzo beans, hearts of palm, onion, tomatoes, parsley and feta. Toss to combine. Serve
at room temperature or chilled.
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