Chickpea, Feta & Parsley Salad: A Great Winter Salad
January 3, 2016 9 Comments
In my spot in the world, the Farmer’s market is lacking in green.
You can get turnips, potatoes, and rutabagas – but who can eat THAT all winter.
The lettuce that shows up is pretty lame so I like to make salads with other types of greens. Parsley is almost always perky and sharp.
This is fast, delicious and filling. I will eat this for lunch with a piece of fruit. This salad also is nice on a bed of fresh lettuce (ha!).
Chickpea, Feta, & Parsley Salad
Makes 6 cups
1 small red onion, chopped
3 cloves garlic, minced
1 tablespoon olive oil
pinch of red pepper flakes
2-15.5 ounce cans cooked chickpeas or garbanzo beans, rinsed
1 cup parsley, chopped
½ cup crumbled feta cheese
1 lemon, juiced
Heat 2 teaspoons olive oil in a sauté pan and cook onion until translucent. Add garlic and stir for 30 seconds. Remove from heat. Add chickpeas, parsley, feta, and lemon juice and 1 teaspoon olive oil to a large bowl. Mix in onions and adjust seasonings. Serve immediately or store for later. This does well in the refrigerator for a few days as it marinates.
One cup is 150 calories, 4.9 g fat, 1.2 g saturated fat, 17.6 g carbohydrates, 2.3 g sugar, 9.8 g protein, 3.7 g fiber, 363 mg sodium, 4 SmartPts
Points values are calculated by Snack Girl and are provided for information only.
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