Greek Island Chickpea Salad – Revithosalata (ρεβιθοσαλάτα)
TOTAL TIME: 15 minutes plus chilling
MAKES: 4 servings
2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
1 teaspoon fresh oregano leaves
1/2 teaspoon fresh thyme leaves
1/2 teaspoon sea salt
1/4 teaspoon freshly ground pepper
1 (15 oz) can chickpeas, drained and rinsed
1 small seedless cucumber, peeled and cut into a 1/2-inch dice
1 small red bell pepper, cut into a 1/2-inch dice
1 plum tomato, cut into a 1/2-inch dice
1 celery rib, cut into a 1/2-inch dice
1/4 cup diced red onion
1 scallion, sliced
1 tablespoon chopped fresh mint
Crusty bread or pita, for serving
1 clove garlic, minced
1/4 cup pitted kalamata olives, halved or sliced
1/3 cup crumbled feta cheese
1 cup sautéed shrimp (or other shellfish)
1 cup diced cooked chicken (if not fasting)
1. Make dressing: In a bowl, whisk together the dressing ingredients. Set aside.
2. Make salad: In a large serving bowl, gently toss together all of the salad ingredients. Pour the dressing over the top and gently toss to combine well. Cover and refrigerate 1 to 2 hours before serving. Serve with bread to soak up all the savory juices.
Recipe by Kelly Salonica Staikopoulos
Copyright © Kukla's Kouzina: A Gourmet Journey~Greek Island Style
More about Greek Orthodox Lenten cuisine can be found in our blog, Lenten Cuisine~A Faith Inspired Journey.
I hope you enjoyed this week’s chick…pea inspiration. Recipes for hummus (four varieties) and other Lenten foods can be found in our Meze and Spreads & Dips cookbooks. Stay tuned for future blogs on foods and customs relating to this Holy season of fasting and spiritual awakening.
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Kali orexi! Good appetite!
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