Chickpea and feta salad
3
Points®
Total time: 12 min • Prep: 12 min • Cook: 0 min • Serves: 6 • Difficulty: Easy
Serve this no-cook Mediterranean salad on its own or over a bed of greens like arugula, spinach or watercress. A side of fresh mixed melon tossed with lemon juice would make a sweet and delicious accompaniment. The lemon zest used a garnish gives the finished dish a tantalizing burst of fresh flavor. To make sure you remove the zest from the lemon and not any of its bitter pith, use a tool like microplane zester to gently grate its rind. Make the salad ahead so it has plenty of time to marinate. If you have leftovers, turn the salad into lettuce wraps the next day by scooping the mixture into crisp romaine lettuce leaves.
Ingredients
Canned chickpeas
2 cup(s), rinsed and drained
Garlic
2 clove(s), finely minced, or less to taste
Scallions
2 Tbsp, thinly sliced
Red bell pepper
½ large, diced
Fresh parsley
2 Tbsp, fresh, finely minced
Olives
9 olive(s), large, black or green, pitted and chopped
Crumbled feta cheese
½ cup(s)
Olive oil
1 Tbsp
Fresh lemon juice
3 Tbsp
Black pepper
⅛ tsp, freshly ground, or to taste
Lemon zest
1 tsp, for garnish*
Instructions
1
In a medium bowl, combine chickpeas, garlic, scallions, red pepper, parsley, olives and feta cheese; toss to combine.
2
In a small bowl, whisk together oil and lemon juice; pour over chickpea mixture and season to taste with black pepper. Garnish with lemon zest; serve. Yields about 1/2 cup per serving.
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