Best Chickpea Feta Salad Recipes

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CHICKPEA, ARTICHOKE, AND FETA SALAD



Chickpea, Artichoke, and Feta Salad image

A fresh-tasting salad from ingredients that last a long time in the pantry and refrigerator, with a pleasing balance of earthy, sharp, salty, and green. Flat or Italian parsley has a much better flavor than curly, but either will do, and I've used a tablespoon of dried in a pinch.

Provided by KELLYJEANNE

Categories     Salad     Beans

Time 25m

Yield 6

Number Of Ingredients 11

1 (15 ounce) can chickpeas, drained
1 (14 ounce) can artichoke hearts, drained and chopped
1 stalk celery, chopped
¼ cup crumbled feta cheese
¼ cup chopped fresh flat-leaf parsley
½ lemon, juiced, or more to taste
1 tablespoon extra-virgin olive oil
¼ teaspoon minced garlic
¼ teaspoon chopped fresh mint, or to taste
¼ teaspoon chopped fresh oregano, or to taste
¼ teaspoon chopped fresh thyme, or to taste

Steps:

  • Combine chickpeas, artichokes, celery, feta cheese, parsley, lemon juice, olive oil, garlic, mint, oregano, and thyme together in a bowl; toss to coat completely.

Nutrition Facts : Calories 128.1 calories, Carbohydrate 16 g, Cholesterol 9.3 mg, Fat 5.1 g, Fiber 3.7 g, Protein 5.4 g, SaturatedFat 1.9 g, Sodium 506.4 mg, Sugar 0.6 g

BEAN, CHICKPEA & FETA SALAD



Bean, chickpea & feta salad image

This satisfying veggie supper is full of summer flavours, and it's on the table in 15 minutes

Provided by Good Food team

Categories     Dinner, Main course

Time 15m

Number Of Ingredients 8

400g green beans , trimmed and halved
3 tbsp olive oil
2 x 400g can chickpeas , rinsed and drained
1 garlic clove , roughly chopped
7 sundried tomatoes in oil, drained
2 whole roasted red peppers from a jar
1 tbsp sherry vinegar
200g pack feta cheese , broken into chunks

Steps:

  • Heat oven to 200C/180C fan/gas 6. Spread the beans onto a baking tray, season and drizzle over 1 tbsp oil. Roast for 10 mins until lightly charred. Tip into a bowl with the chickpeas.
  • In a food processor, make a dressing by whizzing together the garlic, sundried tomatoes, peppers, vinegar and the remaining oil. Season, stir into the beans with the feta and serve.

Nutrition Facts : Calories 404 calories, Fat 25 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 6 grams sugar, Fiber 10 grams fiber, Protein 20 grams protein, Sodium 2.92 milligram of sodium

CHICKPEA, CHERRY TOMATO, AND FETA SALAD



Chickpea, Cherry Tomato, and Feta Salad image

Make this simple salad in just minutes, and take it to work with a slice or two of bread or a pita.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 10m

Number Of Ingredients 8

1/4 cup canned chickpeas
1/2 cup quartered cherry tomatoes
1/4 cup crumbled feta
1 tablespoon fresh lemon juice
2 teaspoons olive oil
1 teaspoon dried oregano
1/8 teaspoon salt
Ground pepper

Steps:

  • Rinse and drain chickpeas.
  • In a bowl, combine chickpeas with tomatoes, feta, lemon juice, olive oil, oregano, salt, and a pinch of pepper.

Nutrition Facts : Calories 268 g, Fat 18 g, Protein 11 g

CHICKPEA, CHERRY TOMATO, AND FETA SALAD



Chickpea, Cherry Tomato, and Feta Salad image

Another recipe from 'Everyday Food'. This salad is quick and easy to make. I like to make it the day before, I find it tastes even better.

Provided by Faith77

Categories     Beans

Time 20m

Yield 1 serving(s)

Number Of Ingredients 8

1/4 cup canned chick-peas
1/2 cup quartered cherry tomatoes
1/4 cup crumbled feta cheese
1 tablespoon fresh lemon juice
2 teaspoons olive oil
1 teaspoon dried oregano
1/8 teaspoon salt
1 pinch pepper

Steps:

  • Rinse and drain chickpeas.
  • In a bowl, combine all ingredients.

CHICKPEA, BARLEY, AND FETA SALAD



Chickpea, Barley, and Feta Salad image

Recipe for a grain salad made with barley, garbanzo beans, feta, and green beans.

Provided by Dawn Perry

Categories     Salad     Side     Feta     Barley     Green Bean     Chickpea     Dill     Seed     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 10

8 ounces green beans, halved crosswise
Kosher salt
1 cup pearled, hulled, or hull-less barley
1 teaspoon olive oil
1/4 cup raw sunflower seeds
1 15.5-ounce can chickpeas, rinsed
4 ounces feta, crumbled
2 tablespoons chopped fresh dill
2 tablespoons fresh lemon juice
Toasted Spice Vinaigrette

Steps:

  • Cook green beans in a large pot of boiling salted water until crisp-tender, about 3 minutes. Using a sieve or a slotted spoon, transfer to a bowl of ice water.
  • Return water to a boil, add barley, and simmer until tender (refer to packaging for timing); drain. Let cool on a baking sheet.
  • Heat oil in a small skillet over medium heat. Cook sunflower seeds, tossing occasionally, until golden brown, about 5 minutes; let cool.
  • Toss green beans, barley, sunflower seeds, chickpeas, feta, dill, lemon juice, and vinaigrette in a large bowl.

CHICKPEA, FETA AND ORZO SALAD



Chickpea, Feta and Orzo Salad image

Progresso™ chickpeas, veggies and pasta come together to make a hearty main-dish salad - that's ready in just 15 minutes.

Provided by By Betty Crocker Kitchens

Categories     Lunch

Time 15m

Yield 4

Number Of Ingredients 11

1 cup uncooked orzo or rosamarina pasta (6 oz)
4 1/2 teaspoons fresh lemon juice
1 tablespoon extra-virgin olive oil
1/2 cup chopped English (seedless) cucumber
2 tablespoons finely chopped red onion
1 tablespoon chopped fresh thyme leaves
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1 large tomato, chopped (1 cup)
1 can (15 oz) Progresso™ chickpeas (garbanzo beans), drained, rinsed
1/3 cup crumbled tomato-basil feta cheese

Steps:

  • Cook pasta as directed on package, omitting salt and oil. Drain and rinse with cold water; drain well.
  • Meanwhile, in medium bowl, stir lemon juice and oil with wire whisk. Stir in cucumber, onion, thyme, 1/4 teaspoon of the salt and the pepper.
  • In large bowl, gently toss tomato and chickpeas; stir in pasta, remaining 1/4 teaspoon salt and the cucumber mixture. Add cheese; toss gently.

Nutrition Facts : Calories 300, Carbohydrate 47 g, Fat 1, Fiber 5 g, Protein 11 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 490 mg

MARINATED CHICKPEA AND ARTICHOKE SALAD WITH FETA



Marinated Chickpea and Artichoke Salad with Feta image

This has a nice Middle Eastern flavor and is very simple to make and just requires a few hours to marinate to blend the flavors. Goes great as a side dish or stuffed into halves of warmed pita bread.

Provided by PalatablePastime

Categories     Beans

Time 4h15m

Yield 4-5 serving(s)

Number Of Ingredients 14

1 (15 ounce) can chickpeas, rinsed and drained (garbanzo beans)
1 (14 ounce) can artichoke hearts, drained
1 (7 ounce) jar roasted sweet red peppers, drained and diced
1/2 cup pitted kalamata olive
1/2 cup crumbled feta cheese
3 scallions, finely sliced
1/4 cup chopped fresh parsley
1/4 cup red wine vinegar
1 -2 tablespoon chopped of fresh mint
2 teaspoons za'atar spice mix (optional)
1 teaspoon sugar (or to taste)
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 cup extra virgin olive oil

Steps:

  • Place chickpeas, artichoke hearts, red peppers, olives, feta, scallions, and parsley into a salad bowl and toss lightly.
  • In another small bowl, mix together vinegar, mint, z'atar (if using), sugar, salt, and pepper.
  • Slowly add olive oil, whisking to blend.
  • Add dressing to salad and stir well.
  • Cover and refrigerate for several hours or overnight (best), to blend flavors.
  • Serve chilled.

CHICKPEA FETA SALAD OVER GREENS



Chickpea Feta Salad over Greens image

Provided by Trisha Yearwood

Categories     side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 10

3 tablespoons olive oil
1/2 teaspoon grated lemon zest, plus 3 tablespoons lemon juice
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
5 cups mixed greens (about 10 ounces)
1 cup grape tomatoes, halved lengthwise
One 15-ounce can chickpeas, drained
2 kirby cucumbers, sliced into half-moons
1 large shallot, chopped
1/2 cup crumbled plain or herbed feta, crumbled

Steps:

  • Mix together the olive oil, lemon zest and juice and some salt and pepper in a small bowl. In a large bowl, gently toss together the greens, tomatoes, chickpeas, cucumbers, shallot and feta.
  • Toss the dressing with the salad just before serving.

GREEK CHICKPEA SALAD WITH MELTING FETA



Greek chickpea salad with melting feta image

This easy Greek classic with red onion, cucumber and olives is made more filling with chickpeas and pan-fried feta

Provided by Sara Buenfeld

Categories     Dinner, Lunch

Time 15m

Number Of Ingredients 13

1 tsp red wine vinegar
2 tsp rapeseed oil
good pinch of dried oregano or 1 tsp fresh, chopped
175g canned chickpeas , drained
1 small red onion , finely chopped
10cm/4in piece of cucumber , cut into chunks
6 pitted Kalamata olives , halved and rinsed to remove excess salt
3 tomatoes , cut into wedges
small handful mint leaves
2 tsp plain flour
½ tsp ground cumin
100g reduced-fat feta (sometimes called salad cheese), cubed
1-2 tsp rapeseed oil

Steps:

  • Mix the vinegar with the oil and oregano in a bowl. Pile in the rest of the salad ingredients, but don't toss yet.
  • Mix the flour and cumin, then toss in the feta to coat. Heat the oil in a non-stick frying pan and briefly fry the cheese, flicking the pieces over to cook on all sides. Toss the salad, pile onto plates and scatter over the cheese to serve.

Nutrition Facts : Calories 284 calories, Fat 14 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 7 grams sugar, Fiber 7 grams fiber, Protein 15 grams protein, Sodium 1.8 milligram of sodium

WARM CHICKPEA, CHILLI & FETA SALAD



Warm chickpea, chilli & feta salad image

If you're looking for a light midweek option, this high-fibre, superhealthy salad should tick all the boxes

Provided by Good Food team

Categories     Dinner, Main course

Time 15m

Number Of Ingredients 10

1 tbsp olive oil
juice ½ lemon
½ tsp smoked paprika
100g spinach leaves
1 red pepper , deseeded and sliced
1 red chilli , deseeded and thinly sliced
4 spring onions , sliced
100g cherry tomatoes , halved
400g can chickpeas , drained
40g feta cheese or vegetarian alternative, crumbled

Steps:

  • Whisk together 1 tsp olive oil, the lemon juice, smoked paprika and a little seasoning to make a dressing. Divide the spinach between 2 serving bowls.
  • Heat the remaining 2 tsp olive oil in a non-stick frying pan. Stir-fry the pepper for 5 mins over a high heat until starting to caramelise at the edges. Add the chilli, spring onions and tomatoes and stir-fry for 1 min. Tip in the chickpeas and cook for a further min, then stir in the dressing.
  • Spoon the hot chickpea mixture over the spinach leaves, then top with the crumbled feta.

Nutrition Facts : Calories 289 calories, Fat 14 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 8 grams sugar, Fiber 8 grams fiber, Protein 15 grams protein, Sodium 1.41 milligram of sodium

CHICKPEA, FETA, AND OLIVE SALAD



Chickpea, Feta, and Olive Salad image

I found this on foodbycountry.com. I'm posting it for ZWT 6. Morocco North Africa Note: Does not include chilling time.

Provided by CJAY8248

Categories     Vegetable

Time 10m

Yield 8 salads, 8 serving(s)

Number Of Ingredients 10

2 (15 ounce) cans chickpeas, drained and rinsed
5 ounces feta cheese, cut into cubes
8 ounces cherries or 8 ounces grape tomatoes
2 ounces black olives, pitted
4 tablespoons flat leaf parsley
lettuce or other salad greens
5 tablespoons olive oil
1 tablespoon lemon juice
1 garlic clove, crushed
salt, to taste

Steps:

  • Place the chickpeas in a bowl and add the feta cheese cubes.
  • Cut the tomatoes in half if necessary, to make them bite-sized.
  • Add tomatoes to the chickpeas and feta cheese mixture. Add the black olives, parsley, and lettuce.
  • Combine dressing ingredients in a small bowl.
  • Pour over chickpea mixture, toss gently, and chill.
  • Serve chilled or at room temperature.

Nutrition Facts : Calories 278.4, Fat 14.5, SaturatedFat 4.2, Cholesterol 16.8, Sodium 581.2, Carbohydrate 30.2, Fiber 5.6, Sugar 4.5, Protein 8.4

FARRO, CHICKPEA, FETA, AND MINT SALAD



Farro, Chickpea, Feta, and Mint Salad image

Mediterranean flavors shine in this salad. Salty feta, refreshing mint, and nutty farro and chickpeas combine with pungent lemon and red onion.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 2h15m

Yield Makes 6 cups

Number Of Ingredients 9

2 1/2 cups cooked farro, tossed with 1 tablespoon fresh lemon juice while warm
1 can (15 ounces) chickpeas, drained and rinsed
2 teaspoons finely grated lemon zest, plus 1 tablespoon plus 1 1/2 teaspoons fresh lemon juice
3 tablespoons extra-virgin olive oil
3/4 cup feta cheese, crumbled (3 ounces)
1/2 cup grape or cherry tomatoes, halved
1/2 cup fresh mint
1/4 small red onion, chopped (optional)
Coarse salt

Steps:

  • Combine farro and chickpeas in a bowl. Stir in lemon zest, juice, and oil. Let cool.
  • Stir in cheese, tomatoes, mint, and onion. Season with salt. Refrigerate until ready to serve. (Salad can be refrigerated up to 2 days.)

GREEN BEAN CHICKPEA BEET FETA SALAD



Green Bean Chickpea Beet Feta Salad image

I cant remember where I got this recipe, its fast easy and summer or winter type of salad and just goes with everything.

Provided by andypandy

Categories     Vegetable

Time 19m

Yield 4 serving(s)

Number Of Ingredients 9

8 ounces fresh green beans
3 tablespoons red wine vinegar
2 tablespoons olive oil
salt
pepper
1 canned beets, drained and sliced
3/4 cup chickpeas, drained and rinsed
1/3 cup fresh garden mint, chopped
1/4 cup feta, crumbled

Steps:

  • Place a pot of water to boil with added salt.
  • Cook beans about three minutes until tender crisp.
  • Drain and place in cold water to stop cooking, drain .
  • Place cooked beans into a large bowl, add beets, chickpeas and mint.
  • In another bowl place oil and vinegar salt and pepper to taste.
  • Pour dressing over veggies and toss.
  • Sprinkle with the crumbled feta cheese.

Nutrition Facts : Calories 158.9, Fat 9.4, SaturatedFat 2.4, Cholesterol 8.3, Sodium 245, Carbohydrate 15.2, Fiber 4.4, Sugar 1.2, Protein 4.8

INSTANT POT CHICKPEA SALAD WITH LEMON, FETA, AND FRESH DILL



Instant Pot Chickpea Salad with Lemon, Feta, and Fresh Dill image

Chickpeas are cheaper and heartier in texture when made from dried, rather than canned beans. And the Instant Pot makes quick work of them.

Provided by Daniel Shumski

Categories     Chickpea     Super Bowl     Instant Pot     Pressure Cooker     Bean     Salad     Quick & Easy

Yield 8 Servings

Number Of Ingredients 14

For the chickpeas:
1 cup dried chickpeas, rinsed, drained, and picked over to remove debris
1/2 teaspoon salt
6 cups water
For the salad:
1/4 cup extra-virgin olive oil
Freshly squeezed juice of 1 large lemon
1 teaspoon honey
Pinch of salt
Pinch of freshly ground black pepper
1 medium English cucumber, peeled, quartered, and sliced 1⁄4 inch thick
1 cup diced feta cheese (about 4 ounces)
2 1/2 cups cooked chickpeas
1 large bunch fresh dill (about 2 ounces), large stems removed, fronds finely chopped

Steps:

  • To make the chickpeas:
  • Place the chickpeas, salt, and water in the inner pot. Close and lock the lid. Set the valve to Sealing. Press Manual or Pressure Cook and use the Pressure or Pressure Level button to select High Pressure. Use the - or + button to set the time to 35 minutes.
  • When the cooking cycle ends, press Cancel. Allow the appliance to cool and release pressure naturally, about 25 minutes. (The pressure is released when the small metal float valve next to the pressure-release valve sinks back into the lid and the lid is no longer locked.)
  • Remove the lid. Wearing oven mitts, remove the inner pot (be careful-it's hot!) and drain the chickpeas through a colander.
  • Chickpeas will keep, in an airtight container in the refrigerator, for up to 5 days. Serve chilled or at room temperature.
  • For the salad:
  • Make the dressing: Place the olive oil, lemon juice, honey, salt, and pepper in a Mason jar with a lid (or an airtight container) and shake to combine.
  • Place the cucumber, feta, chickpeas, and dill in a large bowl and toss to combine. Pour the dressing over the salad and then toss the salad to distribute the dressing. Serve at room temperature or chilled.
  • Do Ahead
  • Chickpeas with Lemon, Feta, and Fresh Dill will keep, in an airtight container in the refrigerator, for up to 2 days. Serve leftovers chilled.
  • Other Serving Suggestions:
  • Make them crispy and crunchy: Toss cooked chickpeas with olive oil, salt, and pepper. (Add garlic powder, ground cumin, or curry powder for a twist.) Place them on a rimmed baking sheet and bake in a preheated 450°F oven, shaking the pan occasionally, until browned, about 30 minutes.
  • Red Pepper Chickpeas: Toss cooked chickpeas with chopped red bell pepper, olive oil, and salt and pepper for a brightly colored, fresh-tasting salad.
  • Chicken Chickpea Pizza: Place equal parts lightly mashed cooked chickpeas and whole chickpeas on a raw pizza crust, drizzled generously with extra-virgin olive oil, and bake the pizza as normal. Just before the pizza is finished. Remove it from the oven and top with diced cooked chicken breast and crumbled feta cheese and then cook until the chicken and feta are warm.
  • Chickpea Salad Spread: Coarsely mash cooked chickpeas with mayonnaise and diced celery. Use as a stand-in for tuna in a sandwich.
  • Greek-Salad Chickpeas: Tossed with olive oil and lemon juice, cooked chickpeas can be tucked into a pita with Greek yogurt, chopped tomatoes, and fresh Italian (flat-leaf) parsley. Sprinkle with ground cumin or smoked paprika.

CHICKPEA & FETA SALAD



Chickpea & Feta Salad image

I love Mediterranean food and this fresh, colorful salad displays the best of that cuisine-feta cheese, crisp vegetables and a nice lemony flavor. Though wonderful any time of the year, I especially enjoy serving this in the spring.-Paula Althouse, Hamburg, Pennsylvania

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 12 servings (3/4 cup each).

Number Of Ingredients 13

1/2 cup olive oil
1/4 cup minced fresh chives
4 garlic cloves, minced
2 tablespoons minced fresh oregano or 2 teaspoons dried oregano
2 teaspoons grated lemon zest
3 tablespoons lemon juice
1/2 teaspoon salt
1/2 teaspoon pepper
2 cans (15 ounces each) chickpeas or garbanzo beans, rinsed and drained
2 cups (8 ounces) crumbled feta cheese
2 celery ribs, finely chopped
1 large red onion, finely chopped
1 medium cucumber, peeled and chopped

Steps:

  • In a small bowl, whisk the first eight ingredients. In a large bowl, combine remaining ingredients. Add dressing; toss lightly to combine.

Nutrition Facts : Calories 206 calories, Fat 13g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 381mg sodium, Carbohydrate 15g carbohydrate (3g sugars, Fiber 4g fiber), Protein 7g protein.

LITTLE FETA AND CHICKPEA FRITTERS WITH HERB SALAD



Little Feta and Chickpea Fritters With Herb Salad image

Delicious sounding little fritters will be making soon and posting a photo, can't remember where I got it from.

Provided by Aussie mum 2_2

Categories     Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

300 g chickpeas, rinsed and drained
1/2 teaspoon ground cumin
1 egg
2 green onions, very thinly sliced
200 g greek feta, coarsely crumbled
2 tablespoons plain flour
35 g sesame seeds
olive oil, for shallow-frying
2 cups loosely packed herbs, including mint leaves, flat-leaf parsley leaves, dill sprigs and chervil sprigs
200 g sugar snap peas, blanched
1/4 cup extra virgin olive oil
1 tablespoon white wine vinegar
8 leaves cos lettuce, washed and dried

Steps:

  • Process chickpeas, cumin and egg in a food processor until almost smooth.
  • Transfer to a small bowl and stir in remaining ingredients,
  • then season to taste with sea salt and freshly ground black pepper.
  • Form level tablespoonfuls of mixture into 4cm rounds,
  • then shallow-fry fritters, in batches, in hot olive oil for 2-3 minutes on each side or until golden;
  • drain on absorbent paper.
  • Makes about 24 fritters.
  • For herb salad, combine herbs and peas in a bowl,
  • drizzle with oil and vinegar,
  • season to taste and toss gently to combine.
  • Divide lettuce leaves among plates and top with warm fritters and herb salad.
  • Serve immediately.

Nutrition Facts : Calories 452.9, Fat 31, SaturatedFat 10.5, Cholesterol 91.1, Sodium 808.9, Carbohydrate 30.5, Fiber 7.4, Sugar 3.8, Protein 16.2

MOROCCO MEETS GREECE (CHICKPEA CUCUMBER SALAD WITH FETA)



Morocco Meets Greece (Chickpea Cucumber Salad With Feta) image

I made Sam#3's Recipe #296860 and didnt quite feel like using it all as a dip, so my sis and me came up with this super yummy, crisp salad. Im sure it would be lovely with some pita bread. I hope youll enjoy it as much as we did. :)

Provided by Lalaloula

Categories     Lunch/Snacks

Time 15m

Yield 4 serving(s)

Number Of Ingredients 6

1 English cucumber (the long dark green ones)
90 g feta cheese (1/2 packet here)
1 teaspoon dried dill weed
1 teaspoon fresh ground pepper (to taste)
240 g hummus (I used half the recipe of Moroccan Party Dip)
salt

Steps:

  • Wash your cucumber and slice it in half lengthwise. Cut each half again lengthwise and then cut into small pieces.
  • Place in a salad bowl and season with salt and pepper to taste. Add dill weed.
  • Dice Feta finely or crumble over salad.
  • Now add the hummus (store bought or homemade). Mix well to coat everything.
  • If you like add other add-ins of your choice, such as whole chickpeas or olives.
  • Enjoy.

CHICKPEA-AVOCADO AND FETA SALAD RECIPE - (4.4/5)



Chickpea-Avocado and Feta Salad Recipe - (4.4/5) image

Provided by DeBruynC1

Number Of Ingredients 7

1can1 can chickpeas, rinsed and drained
22 avocados, pitted, and chopped
1/3cup1/3 cup chopped cilantro
2tablespoons2 tablespoons green onion
1/3cup1/3 cup feta cheese
Juice of 1 lime
Salt and black pepper, to taste

Steps:

  • 1. In a medium bowl, combine chickpeas, avocado, cilantro, green onion, feta cheese, and lime juice. Stir until mixed well. Season with salt and pepper. Serve.

PARSLEY & FETA CHICKPEA SALAD



Parsley & Feta Chickpea Salad image

Make and share this Parsley & Feta Chickpea Salad recipe from Food.com.

Provided by roederca090584

Categories     Lunch/Snacks

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 9

2 (14 ounce) cans chickpeas, drained
3 garlic cloves
1 medium red onion, chopped
1 cup chopped parsley
4 sprigs green onions, chopped
1 lemon
5 ounces crumbled feta cheese
salt & pepper
1 1/2 tablespoons olive oil to saute onions & garlic

Steps:

  • Saute red onion and garlic in pan for a few minutes.
  • Remove onion/garlic mixture from heat and set aside to cool.
  • Drain chickpeas and finish preparing ingredients.
  • Juice Lemon.
  • Combine all ingredients in large bowl.
  • Toss / Mix and enjoy!

Nutrition Facts : Calories 368.9, Fat 10.5, SaturatedFat 5.9, Cholesterol 33.5, Sodium 1026.5, Carbohydrate 54.2, Fiber 10.6, Sugar 3.6, Protein 16.7

BUTTERNUT, CHICKPEA, FETA & PICKLED RADISH SALAD



Butternut, chickpea, feta & pickled radish salad image

This nourishing, tasty salad is full of butternut squash, chickpea, feta, pickled radish and seeds. Packed with protein, it will satisfy hunger pangs

Provided by Sophie Godwin - Cookery writer

Categories     Dinner, Lunch, Main course, Supper

Time 1h5m

Number Of Ingredients 9

2 tbsp olive oil
1 tbsp rose harissa
1 butternut squash , skin on, seeds removed and cut into large wedges
2 x 400g can chickpeas , drained
2 tbsp sherry vinegar
200g mixed radishes , cut into pieces
80g vegetarian feta , crumbled
1 small pack dill , chopped
2 tbsp pumpkin seeds , toasted

Steps:

  • Heat oven to 200C/180C fan/gas 6. Mix the oil with the harissa, then toss with the butternut squash and some seasoning in a large roasting tray. Roast for 30 mins. Add the chickpeas, toss together, then cook for a further 20 mins.
  • Meanwhile, heat the sherry vinegar in a saucepan with a big pinch of sugar and salt with 1 tbsp water. Bring to a simmer, then remove from the heat and tip in the radishes. Mix and set aside.
  • Pile the butternut and chickpeas onto a platter, mix through most of the feta and dill, then scatter over the pickled radishes and their liquor. Top with the remaining feta, dill and pumpkin seeds.

Nutrition Facts : Calories 370 calories, Fat 17 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 8 grams sugar, Fiber 11 grams fiber, Protein 16 grams protein, Sodium 0.7 milligram of sodium

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