Marinated Greek-Inspired Chickpea Salad

Ingredients and Weight:

• 1 pound dried chickpeas
• 1 tablespoon olive oil
• 1 red onion, thinly sliced
• 1 cup chopped fresh parsley
• 1/2 cup chopped fresh mint
• 1/4 cup sliced Kalamata olives
• 1/4 cup feta cheese, crumbled
• 1 lemon, zested and juiced
• 1/4 cup olive oil
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Preparation Time:

1 hour

Cooking Time:

1 day

Cooking Difficulty:

2

Preparation Method Steps:

1. Rinse and sort the chickpeas, removing any debris or stones.
2. Place the chickpeas in a large saucepan and cover with 3 inches of cold water. Bring to a boil, then reduce heat and simmer for 45 minutes, or until tender.
3. Drain the chickpeas and allow them to cool completely.
4. In a large bowl, combine the chickpeas, red onion, parsley, mint, olives, and feta cheese.
5. In a small bowl, whisk together the lemon zest, lemon juice, olive oil, oregano, salt, and pepper.
6. Pour the dressing over the chickpea mixture and toss to combine.
7. Cover and refrigerate for at least 24 hours to allow the flavors to develop.

Nutritional Information (per serving):

• Calories: 250
• Fat: 10g
• Carbohydrates: 30g
• Protein: 10g

Dish Characteristics:

• Savory and tangy with a hint of sweetness
• Fresh and light textures
• Colorful and visually appealing

User Comments:

• "This salad is a perfect balance of flavors and textures. The chickpeas are tender and flavorful, and the dressing is bright and tangy."
• "I love the addition of the Greek-inspired ingredients, like the olives and feta cheese. It adds a really authentic touch."
• "This salad is so versatile. I've served it as a side dish, a main course, and even a dip for pita bread."

Special Precautions and Tips:

• Use canned chickpeas if you don't have time to cook them yourself.
• If you don't have any lemon zest, you can substitute 1 teaspoon of dried lemon peel.
• This salad can be made ahead of time and stored in the refrigerator for up to 3 days.