Have you ever eaten something at a friend’s house or a potluck dinner and immediately realized that you will do anything to get the recipe so that you can make it again and again for the rest of your life? It’s been a while since a new food hit me like that but a couple of months ago, it happened. My friend, Melissa Vroon, served me a Chickpea Salad from a recipe in Alive magazine. The salad was so good, I had thirds. Then I hounded Melissa until she copied the recipe for me!
I’ve made it twice since then and I want to keep a big bowl of it in my fridge all summer long. This is the perfect thing to serve when you decided to invite a friend over for lunch at the last minute. I can’t wait for you to try it and see if you rave about it as much as I do!
- ⅔ cup (160 mL) slivered almonds
- 1 - 19 oz (532 g) can chickpeas, drained and rinsed
- 1 - 10 oz (280 g) can mandarin orange segments, drained
- ⅔ cup (160 mL) dried cranberries
- ½ small red onion, diced
- 2 cloves garlic, minced
- 2 inch piece fresh ginger, minced
- 1 small jalapeno pepper, seeded and minced
- 1 bundle of parsley, stems removed, and finely minced
- 4 oz (125 mL) feta cheese, cubed
- 2 Tbsp (30 mL) apple cider vinegar
- 2 Tbsp (30 mL) extra-virgin olive oil
- Fresh ground black pepper to taste
- In dry skillet over medium heat, toast slivered almonds until golden brown, stirring often.
- Combine all ingredients in large bowl. Store in refrigerator for several hours before serving.
Update: The original recipe called for dried goji berries and I did use them the first time I made the salad. Goji berries are a super food, loaded with nutrients and antioxidants plus they are tasty. The problem with dried goji berries is that they are sometimes hard to find, expensive, and they have to be soaked and picked through to remove any remaining husks before using in the salad. For convenience, I used dried cranberries in this recipe and will probably only use dried goji berries when I feel like being fancy and indulgent.