How To Make Stephanie Izard’s Chickpea Salad Recipe
A refreshing and healthy salad packed with chickpeas, cucumber, and tomatoes, topped with a tangy feta dressing.
Preparation: 10 minutes
Cooking: 0 minutes
Total: 10 minutes
Serves:
Ingredients
- 2 cans of chickpeas, drained and rinsed
- 1 cucumber, diced
- 1 pint of cherry tomatoes, halved
- 1/4 cup of red onion, thinly sliced
- 1/4 cup of fresh parsley, chopped
- 1/4 cup of fresh mint, chopped
- 1/4 cup of olive oil
- 2 tbsp of fresh lemon juice
- 1/2 tsp of honey
- 1/4 tsp of salt
- 1/4 tsp of black pepper
- 4 oz of crumbled feta cheese
Instructions
-
In a large bowl, combine the chickpeas, cucumber, tomatoes, red onion, parsley, and mint.
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In a small bowl, whisk together the olive oil, lemon juice, honey, salt, and black pepper to make the dressing.
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Pour the dressing over the salad and toss to coat.
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Sprinkle the crumbled feta cheese over the top of the salad before serving.
Nutrition
- Calories : 374kcal
- Total Fat : 23g
- Saturated Fat : 7g
- Cholesterol : 33mg
- Sodium : 740mg
- Total Carbohydrates : 32g
- Dietary Fiber : 9g
- Sugar : 6g
- Protein : 13g
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