Food & Cooking Recipes Salad Recipes Mediterranean Chickpea Salad Be the first to rate & review! By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on May 16, 2017 Rate PRINT Share Close Servings: 6 Chopped fresh veggies add crunch to the creamy texture of chickpeas, which are a good source of protein, folate, fiber, and iron. Ingredients 8 ounces (about 1 ½ cups) dried chickpeas, soaked, liquid reserved 1 ¼ teaspoons coarse salt 1 garlic clove, minced 16 whole black peppercorns, crushed 3 tablespoons sherry vinegar 2 tablespoons extra-virgin olive oil ¾ teaspoon dried oregano 2 cups (8 ounces) yellow or red cherry tomatoes, halved ½ English cucumber (8 ounces), peeled and cut into ½-inch dice ½ green bell pepper, ribs and seeds removed, cut into ½-inch dice (1 cup) 2 carrots (4 ounces), cut into ½-inch dice 3 scallions, sliced into ½-inch pieces 3 tablespoons coarsely chopped fresh flat-leaf parsley 2 tablespoons shredded fresh basil Directions Place chickpeas, soaking liquid, and 3/4 teaspoon salt in a large pot. Liquid should cover by 2 inches; adjust as necessary. Bring to a boil. Reduce heat, and simmer gently. Cook, stirring occasionally, until chickpeas are tender, about 40 minutes. Drain, and transfer to a bowl. (Makes 3 cups chickpeas.) Meanwhile, using a chef's knife, press flat side of blade back and forth across garlic and remaining 1/2 teaspoon salt to make a paste. Transfer to a bowl, and whisk in peppercorns, vinegar, oil, and oregano. Pour dressing over chickpeas. Let stand, stirring once or twice, for 30 minutes. Toss in tomatoes, cucumber, bell pepper, carrots, scallions, parsley, and basil. Originally appeared: Martha Stewart Living, July 2009 Rate It PRINT