Greek Tomato, Cucumber, and Chickpea Breakfast SaladPosted: July 12, 2015
Cooking Light and Saveur are my two favorite cooking magazines. I love Saveur for the beautiful pictures and articles on global cuisine, as well as, the ethnic recipes. Their recipes tend to be a bit more time-consuming and better for special occasions. On the other hand, Cooking Light has easy, healthier, everyday recipes that tend to utilize lots of fruits and veggies. Their recipes are great for day-to-day cooking.
Recently, I found a recipe for Greek Cucumber and Chickpea Breakfast Salad in the June 2015 issue of Cooking Light. I prefer savory foods for breakfast, so this salad was right up my alley. I adapted it a bit to accommodate the ingredients I had on hand, like fresh grape and yellow cherry tomatoes and cucumbers from my garden and sweet onions and purple bell peppers from my CSA box. The result was delicious! I ate it with a small bowl of vegetable soup and was quite satisfied. You can find the original recipe in Cooking Light here.
Greek Tomato, Cucumber, and Chickpea Breakfast Salad
1 1/2 teaspoons extra-virgin olive oil
1 1/2 teaspoons red wine vinegar
1/8 teaspoon freshly ground black pepper
Pinch of kosher salt
1/2 cup drained canned chickpeas
6 – 8 cherry or grape tomatoes, halved
4 pitted kalamata olives, chopped
1/4 small bell pepper (your choice of color)
1/4 small sweet onion (or to taste)
1 small cucumber, thinly sliced (I used a pickling type cucumber)
2 tablespoons crumbled feta cheese
Combine the first 4 ingredients in a medium bowl, stirring with a fork or whisk. Add chickpeas, tomatoes, olives, bell pepper, and sweet onion; toss to combine. Arrange cucumber slices on a plate or in a bowl and top with the tomato and chickpea mixture. Top with the feta cheese.