Mediterranean Chickpea Salad
- 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
- Combine all ingredients and stir well. Can eat immediately, but tastes better after refrigerating for several hours.
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Reviews
-
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.
RECIPE SUBMITTED BY
Raquel Grinnell
Crownsville, Maryland
I am a married cruise-only travel agent with two stepsons, aged 20 and 25. It took a while to get the boys used to my cooking, as they were raised on fast food and pre-packaged foods (i.e. mac-n-cheese from the blue box, frozen dinners, Chef Boyardee, McDonalds, etc.). My mother is from Spain and I lived there as well as Germany, England and Italy growing up, which influenced both my career and my cuisine!</p>
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