Lemony Chickpea Feta Salad
A delightful salad combining earthy chickpeas, bright lemon zest, and creamy feta, perfect for fall gatherings or meal prep.
Ingredients
Salad Ingredients
- 2 cans cans of chickpeas, drained and rinsed Use canned for convenience.
- 1 cup cherry tomatoes, halved Fresh tomatoes add sweetness.
- 1 cucumber, diced Choose a firm cucumber.
- 1/2 red onion, finely chopped Adjust quantity to taste.
- 1 cup feta cheese, crumbled Can substitute with dairy-free version.
- 1/4 cup fresh parsley, chopped Fresh herbs enhance flavor.
- 1/4 cup olive oil Extra virgin is preferable.
- Juice of 2 lemons Freshly squeezed is best.
- to taste Salt and pepper Season to your preference.
Instructions
Preparation
- In a large mixing bowl, combine the drained chickpeas, halved cherry tomatoes, diced cucumber, and finely chopped red onion.
- Gently fold in the crumbled feta and chopped parsley, ensuring the cheese doesn’t break down too much.
Dressing
- In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper.
- Pour the dressing over the salad and toss gently until everything is well-coated.
Chilling and Serving
- Let the salad rest in the refrigerator for at least 30 minutes to allow the flavors to meld.
- Serve chilled or at room temperature.
Notes
Ensure to use fresh, in-season vegetables for improved flavor. The salad can be customized with additional ingredients like bell peppers or olives. It keeps well for up to three days in the fridge, stored in an airtight container.
Nutrition
Serving: 1gCalories: 300kcalCarbohydrates: 35gProtein: 12gFat: 15gSaturated Fat: 5gSodium: 400mgFiber: 8gSugar: 5g
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