I have made a lot of summer salads lately, but they are one of my favorite things to eat when it’s hot outside. This salad has been one of my favorite things to eat for lunch lately. The flavor it yielded was delicious, and it held up well for 3 days.
adapted from: Food + Wine
1 medium red onion, finely chopped
1/2 cup apple cider vinegar
3 or 4 celery ribs, finely diced
finely shredded zest and juice of 1 lemon
2 garlic cloves, very finely chopped
1 teaspoon finely chopped rosemary
1/2 teaspoon dried oregano
2-4 tablespoons finely chopped pepperoncini (I love these, but feel free to use less or more according to your tastes)
2 cans chickpeas, drained and rinsed
1 cup extra-virgin olive oil
3/4 cup finely chopped flat-leaf parsley
crumbled feta cheese (optional)
In a large bowl, soak the red onion in the vinegar for 15 minutes. Drain, discarding the vinegar. Return the onion to the bowl and add the diced celery, lemon zest, lemon juice, garlic, chopped rosemary, oregano, and pepperoncini. Add the chickpeas and olive oil: season with salt and pepper. Fold in the parsley and serve.
make ahead: the chickpea salad can be refrigerated overnight. Add the parsley just before serving.