Chickpea Feta Salad (Print-Friendly Version)
# What You'll Need:
→ Base
01 -
2 cans of chickpeas (15 oz each), rinsed and drained
→ Cheese
02 -
8 oz feta, crumbled or cut into small pieces
→ Veggies
03 -
1/3 cup chopped fresh parsley
04 -
1/2 cup red onion, chopped finely
→ Dressing
05 -
3 tablespoons lemon juice, freshly squeezed
06 -
1 tablespoon honey or pure maple syrup
07 -
3 tablespoons extra virgin olive oil
08 -
1/4 teaspoon black pepper, ground fresh
09 -
1/2 teaspoon kosher salt
10 -
1/2 teaspoon lemon zest, finely grated
# Step-by-Step Directions:
01 -
Give it a taste and add more salt or pepper if you want. Eat it right away or pop it in the fridge until you're ready.
02 -
Mix chickpeas, feta, red onion, and parsley with that dressing in the bowl. Toss gently so everything gets a good coating.
03 -
Whisk olive oil, lemon juice, lemon zest, honey or syrup, salt, and pepper in a big bowl until it’s all smooth and mixed well.
# Helpful Notes:
01 -
The salad tastes best if you chill it for at least half an hour before digging in.