RECIPE TITLE: CRUNCHY MEDITERRANEAN CHICKPEA

SALAD
STANDARD YIELD: 20

PORTION SIZE: ¾ Cup

AUTHOR: CIA

IMPERIAL METRIC SCALING

PREP
INGREDIENT RATIO
INSTRUCTIONS QTY UNIT QTY UNIT (assume %100
unless noted)

Chickpeas, cooked or drained and rinsed 10 cups 1 1/2 kg

canned

Medium Cucumber diced, 1/4- to 1/2 inch 3 each 900 gm

pieces

Red Bell Pepper diced, 1/4- to 1/2 inch 3 each 450 gm

pieces

Red Onion thinly sliced 1 1/2 each 187 gm

Kalamata Olives pitted and chopped, 1 1/2 cups 270 gm

1/4- to 1/2 inch pieces

Feta crumbled 1 1/2 cups 225 gm

White Wine Vinegar n/a 3/4 cup 177 ml

Lemon Juice n/a 3 tbsp 45 ml

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 Parsley coarsely chopped, 1/4- 3 tbsp. 45 gm
to 1/2 inch pieces

Red Pepper Flakes n/a 3/4 tsp. 1 gm 50%

Kosher Salt as needed 2 tbsp. 36 gm 70%

Ground Black Pepper as needed 2 tsp. 4 gm

Extra-Virgin Olive Oil n/a 1 1/2 cups. 355 ml

GENERAL SANITATION
STANDARDS NOTE

METHOD:
1. In a large bowl, combine the chickpeas, cucumber, bell pepper, onion, olives, and feta.
2. In a small bowl, combine the vinegar, lemon juice, parsley, red pepper flakes, salt and pepper. While
whisking, stream in the oil to emulsify.
3. Combine the chickpea mixture with the dressing and toss to coat. Check and adjust seasoning.

TO SERVE:
1. Adjust seasoning before serving.

When scaling ingredients such as red pepper flakes, start with 50% and then add as needed to
achieve the desired heat level.

DESIRED OUTCOME:
1.

2.

NOTES | TIPS

ALLERGEN NOTES:

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