Combine creamy chickpeas, crunchy vegetables, and Greek dressing for a crowd-pleasing salad. Toss in chopped olives and loads of chopped fresh parsley for extra flavor. It keeps its crunch for several days, so you can make it on the weekend to help get you through the week. I made a big pot of it this week to help feed some homeless and at-risk people at the monthly lunch Vegans for Peace does for the Love Wins Community Engagement Center. Everyone who tried it seemed to like it. I bet you will too!
Greek Chickpea Salad costs just $1.03 as a side or $2.06 as a main dish, using organic ingredients.
The salad recipe below serves twenty as a main dish or forty as a side dish. You can make whatever quantity you want. The website does the math for you; just change the number of servings below. I scaled it up to serve fifty. (You can see my biggest pot was nearly full!)
The exact proportions of the ingredients don’t matter. Use red bell peppers if you have them. Try adding cooked green beans cut into bite-sized pieces. For my Taster, I use chopped and massaged kale instead of parsley.
The time assumes you started with cooked chickpeas. (Bonus: I now have loads of aquafaba (chickpea broth) in my freezer for baking.) Almost all the time goes into chopping the vegetables and pulling the leaves off the parsley, so you could make this for four people much more quickly.