Description
A vibrant, flavorful chickpea salad perfect for a light lunch or a satisfying side. Feta, cilantro, and jalapeño add a delightful zing.
Ingredients
Units
Scale
- 1 1/4 cups (296 ml) chickpeas
- 1/2 c (118 ml) olive oil
- 1 large red onion
- 1 jalapeno or other pepper
- 5 cloves garlic
- 1 lemon juice
- 1 cups (237 ml) feta
- 1/2 cup (118 ml) chopped cilantro
- 1 cup (237 ml) chopped parsley
Instructions
- Cook the chickpeas until soft (about 1½- 2 hours). Drain the beans.
- Sauté the red onion gently in ¼ cup of olive oil. If using dried pepper flakes, cook them with the red onion. When the onion has softened and turned a slightly translucent magenta, add the garlic and fresh pepper (if using). Cook for another 30 seconds until fragrant, then remove from the heat and let cool slightly.
- Squeeze the lemon juice into a bowl. Add the chickpeas and the remaining olive oil, and season with salt and pepper. Pour the onion mixture (including the oil) over the chickpeas and stir.
- Crumble in the feta cheese, and stir in the chopped cilantro and parsley. Adjust the seasoning and serve at room temperature.
Notes
- For a smoother salad, briefly mash some of the chickpeas before mixing in the other ingredients.
- To reduce the spiciness, remove the seeds and membranes from the jalapeño before chopping.
- This salad keeps well for up to 3 days in the refrigerator; the flavors will meld beautifully overnight.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5
- Sodium: 400
- Fat: 25
- Saturated Fat: 5
- Unsaturated Fat: 18
- Carbohydrates: 30
- Fiber: 10
- Protein: 15
- Cholesterol: 10