Chickpea, Cucumber & Feta Salad Recipe

Pan-roasted garlic and chickpeas add fabulous flavor and protein to this light Mediterranean salad.

Serves:
5

Ingredients:

  • 1 bag Fresh Express Leafy Green Romaine
  • 2 Tablespoon olive oil
  • 2 cloves garlic, smashed
  • 1 sprig rosemary
  • 1 (15-oz) can chickpeas (garbanzo beans), rinsed and drained
  • 1 cucumber, cut in half, seeded and cut into ½-inch slices
  • 1 pint grape tomatoes, cut in half
  • 1/2 cup roasted sunflower seeds
  • 4 ounces whole wheat pita chips, broken into 3 pieces

Instructions:

  • In a medium sauté pan, heat two tablespoons olive oil and add the garlic and rosemary to perfume the oil.
  • Once garlic begins to color, add the drained chickpeas and pan roast them over medium-high for four minutes, shaking the pan and gently turning the chickpeas.
  • Cook till the chickpeas begin to turn a golden brown color.
  • Add salt and pepper and set aside.
  • In a large salad bowl, toss the cucumbers and grape tomatoes in the dressing to coat.
  • Add the Fresh Express Leafy Green Romaine and toss.
  • Add the pita chips and toss one last time.
  • Serve the salad divided among four plates.
  • Top with roasted chickpeas and sunflower seeds.

Dressing Ingredients:

  • 2 Tablespoon olive oil
  • 2 Tablespoon white-wine vinegar
  • 2 teaspoon fresh lemon juice
  • 3 Tablespoon fresh chopped parsley
  • 2 oz. crumbled feta cheese
  • Coarse salt
  • Cracked black pepper

Dressing Instructions:

  • In a small bowl, whisk together remaining oil, vinegar, lemon juice, parsley and feta cheese.
  • Season with salt and pepper.
No Reviews
Your review can be the first

Crunch it Up

Add some crunchy texture for interest. Try apples, radishes, snap peas, water chestnuts or any kind of nut or seed.

Facebook Fresh
7/07/17
Watch & Learn: Salad videos

Watch simple and tasty how-tos,
tips and recipes.