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Mediterranean Chickpea Salad
Ingredients
For the Mediterranean chickpea salad:
- 2 tbsp minced red onion soaked in cold water for 5 minutes and then drained
- 3 oz chopped olives
- 3 tbsp chopped sundried tomatoes (rehydrated if needed)
- 1/4 cup chopped fresh parsley loosely packed
- 1 and 1/2 cups cooked chickpeas (16 oz.)
- 8 oz chopped artichoke hearts
- 1 cup baked almond feta (1/2 of the recipe)
For the dressing:
- 3 tbsp freshly-squeezed lemon juice
- 1 tsp olive oil
- 1/2 tbsp prepared mustard
- 2 tbsp drained liquid leftover from making the almond feta or 1 tbsp plain/unsweetened nondairy yogurt; or 1 tbsp additional olive oil
- 1 pinch dried oregano
- salt and pepper to taste
Almond Feta Ingredients:
- 2 cups raw almonds
- 1 shallot peeled and roughly chopped
- 2 cloves garlic peeled and roughly chopped
- 2 tbsp plain unsweetened nondairy yogurt (or substitute with 1 tb. additional lemon juice)
- 3 tbsp freshly-squeezed lemon juice
- 3/4 tsp salt (or to taste)
Directions
- Put the raw almonds in a bowl and cover them with very hot water. Let them sit for 2 hours.
- Preheat the oven to 325 degrees Fahrenheit, and ready an oven-safe ceramic or glass dish and parchment paper (I used a 5-inch glass dish).
- Drain the almonds and remove the skins. The skins should pop right off of most of the almonds if you do the entire 2 hours of soaking. Be sure to save them as you can roast them for a crispy snack or add them to smoothies, etc.
- Add the almonds to a blender along with the shallots, garlic, yogurt, lemon juice, and salt. Add only as much filtered water as needed to blend (I had to use around 1/2 cup). Blend, stopping to stir and scrape the sides as needed, until a thick, smooth paste is formed.
- Pour the mixture into cheesecloth and GENTLY squeeze out the excess liquid. You don't want to remove all of it (which you would do if you were making almond milk) - just enough so that the pulp clumps together but is still moist. Alternately, you can let it drain (without squeezing) out of the cheesecloth overnight in the refrigerator.
- Transfer the pulp into the parchment paper-lined baking dish. Bake for 30 minutes, then use a toothpick or sharp knife to poke some holes in the surface to allow the heat to better penetrate the middle.
- Return to the oven and bake for approximately 20 more minutes, or until the top of the almond feta is browning and slightly cracking.
- Let the almond feta cool before slicing. Use it in salads, sandwiches, and more! Once cooled, store leftovers in the refrigerator in an airtight container for up to a week.
Instructions for the Salad:
- Whisk together all of the ingredients for the dressing, and season to taste.
- Optional: if you'd like to serve this Mediterranean chickpea salad as a sandwich filling, I recommend gently smashing and roughly chopping the chickpeas before proceeding to the next step.
- In a mixing bowl, toss together the dressing with all of the other ingredients except for the almond feta.
- Roughly chop or crumble the almond feta and fold it in. Serve at room temperature or cold. Leftovers will keep in the fridge for up to a week.