Soups are a great comfort food in the winter time when the weather is cold and salads are a great accompaniment to soups. Just think of all the restaurants that feature “soup and salad” choices on their menus. This Greek salad pairs nicely with just about any soup and only requires a little chopping.
The weather outside may be cold and stormy, but while making this salad I imagined I was on the Mediterranean coast somewhere, picking the tomatoes off the vine (well I was picking them off the vine that I brought home from the grocery store), enjoying the warm breezes (did the heater just kick on?), inhaling the aromas of fresh vegetables (wow, that’s a strong onion!), and now anticipating the mouthful of flavors that this salad would produce once it was mixed together.
As I was writing the recipe card instructions, I had to laugh to myself. All I had to say is, “mix ingredients together.” It’s so easy. You can’t mess that up!
Chickpeas (also known as garbanzo beans) add a nice boost of protein (15 g per cup) and fiber (13 g per cup) to any dish they are added to and this salad is no exception.
Try it next time you want a quick protein-packed salad by itself or pair it with a warm soup.