Chickpea, Cucumber & Feta Salad
Pan-roasted garlic and chickpeas add fabulous flavor and protein to this light Mediterranean salad.
Ingredients
- 1 bag Fresh Express Leafy Green Romaine
- 2 Tablespoon olive oil
- 2 cloves garlic smashed
- 1 sprig rosemary
- 1 can chickpeas (garbanzo beans) (15-oz) 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
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
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 Instructions:
- In a small bowl, whisk together remaining oil, vinegar, lemon juice, parsley and feta cheese.
- Season with salt and pepper.