Greek Salad with Chickpeas & Bow-Ties

Name: Greek Salad with Chickpeas & Bow-Ties
Cuisine: Greek
Ingredients: Purple onion, sliced thinly (you decide how much you want); 1 cup (250 mL) dry bow-tie pasta, or any other chunky shape; 2 red, orange, or yellow bell peppers, cut into chunks; 2 red, orange, or yellow bell peppers, cut into chunks; 3 to 4 Roma tomatoes, cut into chunks; ½ English cucumber, cut into chunks; 1 cup (250 mL) cooked chickpeas, or half a 19 oz (540 mL) can, rinsed and drained; ½ cup (125 mL) crumbled feta cheese; ½ cup (125 mL) kalamata olives; 2 red, orange, or yellow bell peppers, cut into chunks; 1 to 2 chard or kale leaves, tough rib removed and remainder chopped, or a handful of torn spinach (optional); 1 to 2 chard or kale leaves, tough rib removed and remainder chopped, or a handful of torn spinach (optional); 1 to 2 chard or kale leaves, tough rib removed and remainder chopped, or a handful of torn spinach (optional); ½ cup (125 mL) chopped fresh flat-leaf parsley (optional); ½ tsp (2.5 mL) minced fresh oregano or thyme; ½ tsp (2.5 mL) minced fresh oregano or thyme; Juice of 1 to 2 lemons; Olive oil, to taste; Salt and pepper to taste; Salt and pepper to taste

Preparation info

Serves
6 to 8

Difficulty
Easy

Appears in

Spilling The Beans

By Julie Van Rosendaal and Sue Duncan

Published 2011

About

No wonder this is such a staple for barbecuing season. Every adult loves it, and it’s easy for kids to deconstruct it to suit their tastes. Bow-ties make a festive sort of portable outdoor salad, but use any chunky shape—rotini or penne, for example—and as always, let quantities be dictated by your taste. Alternatively, you could dress this with any balsamic vinaigrette.

Ingredients

Europe
Greece
Vegetarian

Ingredients

Method