My new realization is that I love salads that are low on the actual “lettuce” part. Chickpeas are a great way to fill up on a salad while enjoying something more delicious than flavorless lettuce.
I’ve had this recipe pinned for a long time and finally got around to making it. Super easy and super delicious!
Chickpea, Feta, and Parsley Salad
Serves 5-7 as a side dish or lunch
Get the Goods:
- 1 medium onion, diced
- 3 cloves garlic
- 1 ½ tbs olive oil
- Dash of red chili flakes
- 2 cans of garbanzo beans
- 4-6 scallions, green part only, chopped
- 1 cup chopped parsley
- Juice of one lemon
- 5 oz crumbled fat free feta cheese
- Salt and pepper
Just a Few Steps:
1. Heat 1 tbsp of olive oil and cook the onion until lightly golden. Add garlic and chili and cook until the garlic is fragrant. Set aside to cool so it doesn’t melt the feta when you mix it in.
2. Drain the chickpeas, rinse and place in the salad bowl. Add crumbled feta, scallions, parsley and lemon juice, & season with salt and pepper. Add the cooled onion and garlic mixture and remaining olive oil and mix well!
Happy Cooking!