As our Lenten journey continues, we turn away from chicken and instead look to the versatile chickpea to provide plant-based nourishment with a variety of recipe options. Chickpeas are nutrient treasure troves abundant in fiber, polyunsaturated fatty acids, vitamins A, E, and C, folate, magnesium, potassium, iron, carotenoids, and protein. All that and deliciousness wrapped up in these hearty legumes! You can simply add them to green salads, wraps, or soups, or take a little time to make hummus or our quick-and-easy salad (below).
Greek Island Chickpea Salad – Revithosalata (ρεβιθοσαλάτα)
This salad goes all out with fresh ingredients that elevate the flavor profile of chickpeas to a whole new level. Included are optional additions to help you to customize this into your own creation, and tossing in shellfish (or chicken, if not fasting) will turn this salad into a substantial main-course meal, serving six. If adding shellfish (or chicken), make 1 1/2 recipes of the dressing (or more, to taste). Our recipe will also work with other legumes (if using dried, make sure to soak and cook before adding to the salad).
TOTAL TIME: 15 minutes plus chilling
MAKES: 4 servings
DRESSING
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
SALAD
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
*
Optional additions:
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.
Sign up for our e-newsletter (if you haven’t already) and stay connected on social media for cooking tips and recipes, as well as for all Kukla's Kouzina updates and news.
Thanks for following us and we’ll see you next Monday!
Until then~
Kali orexi! Good appetite!
Kelly
Resources
Greek Orthodox Archdiocese of America
Great Lent
TOTAL TIME: 15 minutes plus chilling
MAKES: 4 servings
DRESSING
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
SALAD
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
*
Optional additions:
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.
Sign up for our e-newsletter (if you haven’t already) and stay connected on social media for cooking tips and recipes, as well as for all Kukla's Kouzina updates and news.
Thanks for following us and we’ll see you next Monday!
Until then~
Kali orexi! Good appetite!
Kelly
Resources
Greek Orthodox Archdiocese of America
Great Lent
Copyright © Kukla's Kouzina: A Gourmet Journey~Greek Island Style / The Naked Truth About...Greek Cooking!
Web design by Kelly Salonica Staikopoulos
Web design by Kelly Salonica Staikopoulos
