Chickpea and Feta Salad Recipe

Name: Chickpea and Feta Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tbs. lemon juice; 1 Tbs. olive oil; 1/2 cup minced leek (white part only) or red onion; 2 cups baby spinach leaves; 2 cups cooked chickpeas (or 1 15-oz. can, rinsed and drained); 2 medium carrots, grated (1 cup); 1/2 red bell pepper, finely diced ( 1/2 cup); 1/4 cup toasted sunflower seeds; 2 heads romaine lettuce, cut into 1/2-inch-thick ribbons; 1 15-oz. can diced tomatoes, drained, optional; 1/2 cup crumbled feta cheese; Balsamic vinegar, for drizzling

Servings: persons

2 Tbs. lemon juice
1 Tbs. olive oil
1/2 cup minced leek (white part only) or red onion
2 cups baby spinach leaves
2 cups cooked chickpeas (or 1 15-oz. can, rinsed and drained)
2 medium carrots, grated (1 cup)
1/2 red bell pepper, finely diced ( 1/2 cup)
1/4 cup toasted sunflower seeds
2 heads romaine lettuce, cut into 1/2-inch-thick ribbons
1 15-oz. can diced tomatoes, drained, optional
1/2 cup crumbled feta cheese
Balsamic vinegar, for drizzling

1
Whisk together lemon juice and oil in bowl.
2
Stir in leek, and season with salt and pepper, if desired.
3
Set aside.
4
Roll 7 or 8 spinach leaves into tight cylinder, then slice into thin strips.
5
Repeat with remaining spinach leaves.
6
Combine spinach, chickpeas, carrots, bell pepper, and sunflower seeds in large bowl.
7
Stir in leek mixture, and toss to coat.
8
Season with salt and pepper, if desired.
9
Divide romaine among 8 plates, top with chickpea salad, and arrange tomatoes around salad, if using.
10
Garnish each serving with 1 Tbs.
11
feta, and drizzle with balsamic vinegar.

644

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 Tbs. lemon juice, 1 Tbs. olive oil, 1/2 cup minced leek (white part only) or red onion, 2 cups baby spinach leaves, and more.

Yes, Chickpea and Feta Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Chickpea and Feta Salad

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