Saturday, May 14, 2011

{recipe} chickpea salad with feta and herbs

Here is an easy and healthy recipe for a go-to salad that you can make in large batches and eat for lunch or in place of a traditional lettuce salad. I made it the night before I planned on eating it so that the flavors would intensify. Enjoy!

{Recipe adapted from The Merry Gourmet}

- 1 15-ounce can chickpeas (garbanzo beans), rinsed, drained, & patted dry

- 1 pint (1 & 1/3 cups) cherry tomatoes, sliced in half
- 3 or 4 baby sweet peppers (or ½ of a bell pepper) - chopped
- ½ of a cucumber - chopped
- 1/3 cup finely chopped sweet onion
- 1 tablespoon chopped fresh mint
- 1 tablespoon chopped fresh basil
- 2 tablespoons extra virgin olive oil
- 3/4 tablespoon red wine vinegar
- A drizzle of  honey- 1/3 cup crumbled feta cheese (more to taste)
- kosher salt
- freshly ground black pepper


Sweet Peppers


In a medium bowl, combine chickpeas, sliced cherry tomatoes, onions, peppers, cucumber, mint and basil.

In a small bowl, whisk together olive oil, red wine vinegar, honey, and salt and pepper until combined. Pour over chickpeas then add the feta. Combine and let sit for a few hours or overnight in the refrigerator.

1 comment:

  1. I have some chickpeas in my fridge and I am so excited to try this! Best of all I am not allergic to any of the ingredients!


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