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. See all Snack Girl Recipes
Other posts you might like:
Slow cooker butternut squash is an amazingly simple way to prepare butternut squash without having to do hardly anything....
You know how pasta and cheese is the ultimate comfort food combination? What if the cheesy part was only 100 calories per cup?...