Mediterranean Chickpea Salad Recipe and Berio® Extra Virgin Olive Oil Review

Mediterranean Chickpea Salad Recipe and Berio® Extra Virgin Olive Oil Review

As a BzzAgent, I was given the chance to try out Filippo Berio® Extra Virgin Olive Oil.  I’m a big olive oil fan for the nutritional benefits and versatility.

Filippo Berio Extra Virgin Olive Oilis a great product because in addition to being a 100% natural product with a neutral taste that can be used in most recipes, it also touts these benefits:

  • Is high in monounsaturated fats (also known as “good fat”)
  • Contains no trans fat or cholesterol
  • Contains no sugar, salt, or gluten
  • Can help reduce the risk of heart disease, as well as help control blood pressure and blood sugar levels

I use olive oil in most recipes that aren’t cooked at high heat.  While I haven’t used olive oil in baking very often, this conversion chart on Filippo’s site will make it easier in the future.

The first recipe in which I used the Filippo Berio Extra Virgin Olive Oil was Mediterranean Chickpea Salad that I made for a co-worker’s Mediterranean-themed wedding potluck.  I loved it so much that I made it again a week later for a Memorial Weekend picnic!  The recipe came from a combination of chickpea salad recipes that I found online. This recipes serves 10-12, depending on serving size.  Leftovers are good and it can be eaten cold, room temperature, or warm.

Mediterranean Chickpea Salad

Mediterranean Chickpea Salad

  • 3 cans garbanzo beans, drained and rinsed
  • 1 pouch sundried tomatoes, julienned or chopped
  • 1 cup feta cheese, crumbled
  • 1/2 red onion, chopped (more if you love red onion)
  • 2 cloves minced garlic
  • 3 tbsp fresh cilantro (chopped), I used 6-7 frozen cilantro cubes from Trader Joes
  • 2 tbsps extra virgin olive oil
  • 3 tbsps lemon juice
  • pinch of thyme
  • salt and pepper, to taste
In a bowl, mix the garbanzo beans, sun-dried tomatoes, feta cheese, onion, garlic, and cilantro. In a separate bowl, whisk together the olive oil, lemon juice, and salt, pour over the salad, and stir. Refrigerate at least 3 hours before serving for flavors to blend.

This recipe is pretty adjustable – whip up more dressing if you’d like it more moist or squeeze some fresh lemon over it for extra zest.   

This was a big hit at work and the party – Lo even liked it and it isn’t usually a fan of “salad”-type things like this.

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