Ten-Minute Chickpea Salad with Feta and Basil
Prep Time
10 minutes
Number of Servings
Serves 3 as an entree, or 8 as a side dish
Recipe Source
Herbivoracious by Michael Natkin ($24.95, Harvard Common Press, 2012)
Ingredients
- 2 (15 oz) cans chickpeas, rinsed and drained
- Half a red onion, finely diced
- Half an English cucumber, finely diced
- 1 jar roasted red or yellow peppers, roughly chopped
- 1⁄2 lb feta cheese, crumbled
- 1 garlic clove, crushed and minced
- 1 handful fresh basil leaves, torn
- 3 Tbsp fresh lemon juice
- 1⁄4 cup extra-virgin olive oil
- Kosher salt
- Freshly ground black pepper
Directions
- Combine chickpeas, onion, cucumber, roasted peppers, feta, garlic, basil, lemon juice, and olive oil in a salad bowl. Toss well.
- Taste and add salt and pepper as needed. Depending on how salty your feta is, you might not need any salt.
- Serve right away, or refrigerate for up to a few hours.
Nutrition Info
As a side: 556 Calories, 27 g Protein, 25 mg Cholesterol, 73 g Carbohydrates, 14 g Total sugars (0 g Added sugars), 14 g Fiber, 19 g Total fat (5 g sat), 497 mg Sodium, ★★★★★ Vitamin B6, Vitamin C, Folate, Phosphorus, ★★★★ Vitamin B1 (thiamine), ★★★ Vitamin B2 (riboflavin), Zinc, ★★ Vitamin B12, Vitamin K, Calcium, Iron, Magnesium, Potassium, ★ Vitamin A, Vitamin B3 (niacin), Vitamin E
