The earliest evidence of chickpeas were found in today Syria around 8400 BCE! Domestication can be dated to about 7000 BCE in southeast Türkiye (aka Turkey, new spelling since Oct 2021). Add Greek ingredients and you have a delicious salad.
Ρεβυθοσαλάτα (Greek)
/revythosaláta/
Serve 4
Σαλάτα/Salad:
/saláta/
15 ounces (430 g); 1 can organic chickpeas, drained and rinsed
1 1/2 cups (195 g) each organic and diced: cucumber and bell pepper
1 cup (130 g) organic cherry tomatoes cut in half
pitted and cut in half kalamata olives
1/2 organic red onion, chopped
crumbed feta cheese or a dairy-free goat cheese
chopped parsley
ένα / EN-a/ 1. Mix all the ingredients except the cheese and parsley in a bowl.
Σάλτσα σαλάτας/ Salad Dressing:
/sáltsa salátas/
1/4 cup (60 ml) extra virgin olive oil
3 Tbs. (45 ml) red wine vinegar
1 Tbs. (15 ml) organic lemon juice
1/2 tsp. (2 g) each: dijon mustard, garlic powder, and oregano
δύο /THEE-oh/ 2. Whisk together all the ingredients.
τρία /TREE-a/ 3. Add to the chickpeas.
τέσσερα /TESS-air-uh/ 4. Toss in the dressing and top with the cheese and parsley.
