CHICKPEA SALAD WITH FETA RECIPES

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CHICKPEA AND FETA SALAD | RECIPES | WW USA



Chickpea and feta salad | Recipes | WW USA image

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.

Provided by WEIGHTWATCHERS.COM

Categories     Lunch

Total Time 12 minutes

Prep Time 12 minutes

Cook Time 0 minutes

Yield 6 servings

Number Of Ingredients 11

2 cup(s) Chickpeas rinsed and drained
2 medium clove(s) Garlic clove(s) finely minced, or less to taste
2 Tbsp Uncooked scallion(s) thinly sliced
0.5 large Sweet red pepper(s) diced
2 Tbsp Fresh parsley fresh, finely minced
9 large Olive(s) black or green, pitted and chopped
0.5 cup(s) Crumbled feta cheese
1 Tbsp Olive oil
3 Tbsp Fresh lemon juice
0.125 tsp Black pepper freshly ground, or to taste
1 tsp Lemon zest for garnish*

Steps:

  • In a medium bowl, combine chickpeas, garlic, scallions, red pepper, parsley, olives and feta cheese; toss to combine.
  • 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.

Nutrition Facts : Calories 120 kcal

CHICKPEA, ARTICHOKE, AND FETA SALAD RECIPE | ALLRECIPES



Chickpea, Artichoke, and Feta Salad Recipe | Allrecipes 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

Total Time 25 minutes

Prep Time 25 minutes

Yield 6 servings

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, CarbohydrateContent 16 g, CholesterolContent 9.3 mg, FatContent 5.1 g, FiberContent 3.7 g, ProteinContent 5.4 g, SaturatedFatContent 1.9 g, SodiumContent 506.4 mg, SugarContent 0.6 g

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