Meatless Monday: Marinated chickpeas with olives, roasted red peppers and raisins over mixed greens

This is a nice sweet, salty salad with a bit of a nutty undertone, thanks to the walnut oil. No dressing required. Just spoon the chickpea mixture over top of fresh, bright baby greens, and enjoy!

by Caitlin Sanigameatlessmonday

  • 1 15-ounce can chickpeas, rinsed and drained
  • 1/2 cup golden raisins
  • 1/2 cup thinly sliced roasted red pepper
  • 6 pitted kalamata olives or chalkidiki (Inolivia), sliced thinly
  • 1/4 cup chopped fresh parsley
  • 2 scallions, thinly sliced
  • 3 tablespoons walnut oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon fresh ground pepper
  • 6 cups mixed baby greens (I used spinach, frisee and arugula.)

In a medium bowl, combine the chickpeas, raisins, red pepper, olives, parsley and scallions. Pour the olive oil over top and season with the salt and pepper. Stir to combine. Refrigerate for 1 hour.

Divide the greens among 4 bowls. Top with the chickpea salad.

Makes 4 servings.

Recipe adapted from: so hungry I could blog

 

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