Sharing my new favorite salad with you today.
Either you love 'em, or you hate 'em.
I love them!!
So, this salad isn't for everyone.
But, it's light, bright, inexpensive and healthy.
I found it very filling as well.
Chickpea, feta & parsley salad:
- 4 cans chickpeas
- 1 package feta cheese (I used crumbled, but you can crumble your own)
- 1 bunch Italian parsley (leaves only)
- Juice of 1 lemon
- 4 tbsp extra virgin olive oil
- Salt & pepper to taste
- 2-3 cloves minced garlic - depending on how much you like garlic
Drain & rinse your cans of chickpeas, throw into a big bowl. Shave the leaves off the bunch of parsley and chop, then toss into bowl with chickpeas. Toss in your package of feta.
In a separate bowl, combine the olive oil, lemon juice, garlic and S&P. Pour over chickpea & feta and thoroughly toss.
The olive oil & lemon juice makes the most lovely 'dressing'. I let my salad marinade in the fridge overnight. It. Is. Delicious!
You could halve the recipe, but I made a lot so I could take it to work with me for lunch. And no, I haven't gotten tired of this salad yet.
I've seen versions of this salad with onion & pepper flakes mixed in.
Whatever floats your boat.
I'm not a huge onion or pepper flake fan.
I think this is simple and perfect.
I could eat feta on peanut butter.
Feta & Oreo's.
Feta & anything.
I love feta.
Do I have parsley in my teeth?