Mediterranean Chickpea Salad

Submitted by Raquel Grinnell

"Yummy and light; a combo of a couple of recipes I like..."

 

• Ready In: 15mins
• Ingredients: 11
• Yields: 6 cups
• Serves: 6

ingredients

• 3 (15 ounce) cans chickpeas, drained and rinsed (also called garbanzos)
• 2 large red bell peppers, seeded and diced
• 3⁄4 cup reduced-fat feta cheese, crumbled
• 4 garlic cloves, minced
• 1 red onion, diced (small)
• 1 cup fresh parsley, chopped
• 1 cup fresh cilantro, chopped
• 1 lemon, juiced
• 3 tablespoons olive oil, extra-virgin
• fresh ground black pepper
• sea salt, to taste

directions

1. Combine all ingredients and stir well. Can eat immediately, but tastes better after refrigerating for several hours.

Reviews

[Olivia H.]

This is a great salad! It is really flavorful versatile and packs a healthy dose of protein and fiber. was very popular at a party. It packs well for picnics and lunches and stays crisp for 5+ days. It is great plain but can also be put on a bed of lettuce or in a pita pocket, and is great with added leftover chicken. It makes a great main dish and a tasty side dish as well. It is very easy to scale down this recipe. The servings listed are for main course size- if you are going to be using it as a side you will get a lot more servings.