Mediterranean Chickpea Salad

Mediterranean Chickpea Salad
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  • 4 ounces manchego cheese, chopped
  • 1 clove garlic, minced
  • ¼ cup extra-virgin olive oil
  • 1 cup cherry or grape
  • 1 (10.5 oz.) can chickpeas, drained and rinsed
  • Zest of 1 lemon (1 ½ tsp.)
  • 1 cup loosely packed mint leaves, coarsely chopped
  • + 4 more ingredients
    • 2 tablespoons fresh lemon juice
    • tomatoes, each cut into quarters (8 oz.)
    • Salt and pepper
    • 2 bunches arugula or 1 (5 oz.) box baby arugula, cleaned and patted dry

Toss cheese, chickpeas, mint, olive oil, garlic and lemon zest together in a medium bowl; season with salt to taste. Set mixture aside to marinate at room temperature for 15 to 30 minutes, or cover with plastic wrap and let it marinate in refrigerator overnight. Add lemon juice and tomatoes to ch...

View full recipe at My Recipes


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