Monday, February 24, 2014

Chickpea, Feta, and Parsley Salad

With the weather being as nice as it was last week, I was dreaming of beach getaways....  Not possible for the hubby and I at the moment, but maybe some day.  Instead, I make foreign foods and pretend that I am eating my meal on a verandah overlooking the ocean with a breeze blowing my hair (when it's actually the balcony overlooking the parking lot--the breeze was real though!).

Chickpea, Feta, and Parsley Salad
{Chickpea, Feta, and Parsley Salad}

Chickpea, Feta, and Parsley Salad ingredients
{Salad ingredients}

chopped parsley
{Chopped parsley}

Chickpea, Feta, and Parsley Salad
{View from the top}

Chickpea, Feta, and Parsley Salad

Makes 4 servings

2-15 oz cans of chickpeas (garbanzo beans), drained and rinsed
3 cloves garlic, minced
2 tablespoons olive oil
2 tablespoons lemon juice
1/4 cup green onions, chopped
1 cup fresh parsley, chopped
5 oz feta cheese, crumbled
1/4 teaspoon ground black pepper
Pinch of chili flakes
Dash of salt
  1. Mix all ingredients together.
  2. Season to taste with salt--the feta is already fairly salty.
  3. For best flavors, allow to sit overnight, but it can be served immediately.
A light and healthy salad that is also filling.  I can't ask for much else, except for the hubby to not eat it all....

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