Mediterranean Chickpea Salad with Feta
This recipe for Mediterranean Chickpea Salad with Feta combines fiber-rich chickpeas (also know as Garbonzo beans, with fresh veggies and creamy Feta cheese. Eat it as a side dish, or put it on some lettuce and call it lunch.
Ingredients
- 1 15 ½-ounce can garbanzo beans drained and rinsed or 2 cups fresh cooked chickpeas (garbanzo)
- 1 cup peeled seeded, diced cucumber (if using hothouse English or Persian cucumber, no need to peel or seed)
- 1- pint cherry tomatoes or grape tomatoes halved - about 1 cup
- ¼ cup diced or thinly sliced red onion
- 3 tablespoons minced fresh parsley - or to taste
- 1 tablespoon minced fresh mint
- ⅓ cup good quality extra virgin olive oil
- ⅛ cup fresh lemon juice or red wine vinegar
- ½ to 1 cup crumbled feta cheese
- Salt and freshly ground pepper to taste
Instructions
- Combine the chickpeas, cucumber, tomatoes, red onion, parsley, mint, and any other optional herbs in a large bowl. In a small bowl whisk together the olive oil and lemon juice or vinegar, season with salt and pepper. Pour enough dressing on the salad to coat well. (You may not need all the dressing.) Gently stir in the crumbled feta. Taste and adjust seasonings. Chill for at least 1 hour; stir and serve.
Notes
While this salad is best if left to marinate in the refrigerator for an hour or so, it can be served immediately.
Optional additional herbs might include fresh dill, fresh oregano, or fresh marjoram.
Be gentle when stirring so you don't break the feta into crumbs - you want some nice cubes/chunks of feta.
Nutrition
Serving: 1gSodium: 286mgSugar: 9gFiber: 5gCholesterol: 22mgCalories: 297kcalPolyunsaturated Fat: 12gSaturated Fat: 6gFat: 19gProtein: 9gCarbohydrates: 24g
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