Greek-Style Chickpea Salad

This was a great meal for the summer-like weather we’ve been having here in L.A.

Greek-Style Chickpea Salad
Cooks Illustrated: The Best Light Recipe

2 (15 1/2-ounce) cans chickpeas, drained and rinsed
1/2 small red onion, minced
1/2 large cucumber, peeled, seeded and chopped (about 3/4 cup)
1/4 cup minced fresh mint leaves
1 ounce feta cheese, crumbled (about 1/4 cup)
1 tablespoon minced fresh parsley leaves
3 tablespoons juice from 1 lemon
2 tablespoons minced Kalamata olives
1 tablespoon Dijon mustard
1 tablespoon extra-virgin olive oil
1 small garlic clove, minced
Salt and ground black pepper

Toss the chickpeas, onion, cucumber, mint, feta, and parsley together in a large bowl. Whisk the lemon juice, olives, mustard oil, and garlic together in a small bowl, then toss with the chickpeas and vegetables until combined. Season with salt and pepper to taste.

6 servings

Kalamata Olive Bread with Oregano
Cooking light

1 tablespoon olive oil
1 cup finely chopped onion
9 ounces all-purpose flour (about 2 cups)
1 teaspoon baking soda
1/2 teaspoon salt
1 cup low-fat buttermilk
2 tablespoons butter, melted
2 large egg whites
1/4 cup pitted kalamata olives, chopped
1 tablespoon chopped fresh oregano
Cooking spray

Preheat oven to 350°.

Heat oil in a large nonstick skillet over medium-high heat. Add onion to pan; sauté 3 minutes or until onion is tender. Set aside.
Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and salt in a large bowl; make a well in center of mixture. Combine buttermilk, butter, and egg whites, stirring with a whisk. Add buttermilk mixture to flour mixture, stirring just until moist. Fold in onion, olives, and oregano.
Spread batter into an 8 x 4–inch loaf pan coated with cooking spray. Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.

12 servings
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