Mediterranean Chickpea Salad🥗 + Apple Crisp🍎

🥗 Mediterranean Chickpea Salad

Adapted from Downshiftology

For Week 3 of Food and Community, we served up a fresh and filling Mediterranean chickpea salad and a cozy fruit crisp to round things out. Both recipes are easy, affordable, and perfect for meal prep or potlucks. Check them out below!

Ingredients

• 2 (15 oz) cans chickpeas, drained and rinsed

• 1 large cucumber, diced

• 1 red bell pepper, diced

• 2 cups cherry tomatoes, halved

• ¼ cup red onion, diced

• 4 oz feta cheese, crumbled

• ¼ cup parsley, finely chopped

• Lemon vinaigrette (as much as you'd like!)

Instructions

1. In a large bowl, toss together chickpeas, cucumber, red pepper, tomatoes, onion, feta, and parsley.

2. Drizzle with your favorite lemon vinaigrette and stir gently to combine.

3. Serve chilled or at room temperature—perfect for meal prep or a quick lunch!

🍎 Fruit Crisp

Adapted from Kristi Winkels

The recipe below is for a classic apple crisp, but this recipe works great with almost any fruit—try it with blueberries, peaches, strawberries, or a combo!

Ingredients

Filling:

• 4 cups fruit of choice (we used sliced apples)

• ½ tbsp all-purpose flour

• 2 tbsp granulated sugar

• ½ tsp cinnamon

Topping:

• ½ cup rolled oats

• ¼ cup all-purpose flour

• ⅓ cup brown sugar

• ¼ tsp baking powder

• ¼ tsp baking soda

• ¼ cup butter or margarine

Instructions

1. Preheat oven to 350°F.

2. Toss fruit with sugar, cinnamon, and flour. Add to an 8x8 baking dish.

3. In a separate bowl, combine oats, flour, brown sugar, baking powder, and baking soda.

4. Cut in butter with a fork until crumbly, then sprinkle evenly over fruit.

5. Bake 35–40 minutes, or until topping is golden and fruit is bubbling.

Both dishes were a hit—fresh, simple, and full of flavor. See you next week on Tuesday for more Food and Community cooking!