This Easy Chickpeas Salad with Feta and Mint is a delicious salad that can be made all year round. The recipe combines all my favorite fresh vegetables in one perfect salad.
Chickpeas, gorgeous bell peppers, green onion, cucumbers and tomatoes are all tossed in an easy, healthy olive oil and lemon juice dressing. Mint and delicate basil are added to the salad to bring it closer to perfection.
Remember that can of chickpeas you have in the pantry and have no clue what to do with it? This is the time to use it! I don’t know about you, but I personally always keep chickpeas cans in my pantry (organic).
It is a great shortcut to put a recipe together in no time when you don’t really have the time to cook them from scratch.
I use the chickpeas for making homemade hummus, add them in different salads or for different heart warming recipes like this Moroccan Chicken Soup I made the other day.
Chickpeas have a lot of protein and as well lots of fiber, like the majority of beans. They are also very high in iron and calcium. I love them in all kinds of stews as they are perfect for winter season, like this Chickpeas Green Beans with Pork and Spanish Chorizo.
Or this Okra with Chickpeas and pork
However, for the warmer climates or seasons, I truly recommend this easy and delicious salad. Makes a wonderful lunch, gives you fiber and a little bit of protein and as far as I know, it should have an important place in your “healthier recipes” collection.
There is no better way to add a little bit of protein to a salad than adding some sort of beans to it. Chickpeas, white beans, red beans or lentils are always a great addition.
I make this salad a lot, because it is one of the very few salads that I find satisfying as a meal. I also love the vegetables that go into it. Colorful, beautiful tomatoes, bell peppers, green onions, cucumbers…
I grew up with the combination of these vegetables and I still go first for them every time I have the opportunity. Get here my favorite Tomato salad recipe.
- 1 can(15 oz) of chickpeas
- 1-2 medium tomatoes chopped
- 2-3 green onions chopped
- 1 medium cucumber chopped
- 1/4 cup crumbled feta cheese
- 2 teaspoons fresh chopped mint
- 2 teaspoons chopped basil
- 1 lemon(use the juice)
- 2 teaspoons extra virgin olive oil
- salt and pepper to taste
- Note: If you do not have fresh basil and mint use a 1/2 teaspoon of dried basil and dried mint)
- Drain and rinse the chickpeas.
- In a bowl, combine the chickpeas, tomatoes, cucumbers, green onion, feta cheese, basil and mint together.
- Add the olive oil and lemon juice, salt and pepper to taste.
- Serve cold.
Amount Per Serving:Calories: 149 Total Fat: 6g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 8mg Sodium: 170mg Carbohydrates: 20g Net Carbohydrates: 0g Fiber: 5g Sugar: 7g Sugar Alcohols: 0g Protein: 6g