Tonya’s Chickpea Salad with a Manly Kick

Tonya's Chickpea Salad with a Manly Kick

Tonya’s Chickpea Salad with a Manly Kick

Its fun to see how many different colors you can get in a single dish, yet still be simple to prepare. With a dozen different ingredients this Chickpea salad pops with color and gets a kick from the feta and balsamic vinegar. Even simple salads can be exiting when you look beyond the ordinary. When we travel we seek out artisan ingredients to bring home to our own kitchen. This salad featured aged balsamic vinegar from Naples, pomegranate olive oil from Temecula and salt from the Ritz on Amelia. A great local source for interesting and exotic ingredients is All Spiced Up on San Marco Square. Eating healthy is great fun and tastes great when you make a thrill out of discovering new, odd and interesting ingredients. There’s a story in every salad!


1 cup of chickpeas, drained and rinsed

1 cup of edamame, cooked

1 small cucumber, diced

½ red pepper, diced

½ small red onion, diced

1 garlic clove, minced

Slivered raw almonds

Feta cheese

Olive oil

Balsamic vinegar




Toss chickpeas, edamame, and vegetables. Add almonds and feta cheese. Blend olive oil and balsamic vinegar for dressing. Salt to taste.  Chill for 1 hour and serve topped with chives.