Chickpea, Cherry Tomato, and Feta Salad Recipe. Advertisement No Thanks Keep In Touch With MarthaStewart.com Sign up and we'll send inspiration straight to you.
Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy. Under 30 Minutes Chickpea, Cherry Tomato, and Feta Salad Make this simple salad in minutes, and take it with you to work or school. Prep: Total Time: Servings: 1 FacebookMORE TwitterGoogle+ Source: Everyday Food, January/February 2003 The Food Newsletter Great tips & recipes delivered to your inbox. Sign Me Up Ingredients 1/4 cup canned chickpeas 1/2 cup quartered cherry tomatoes 1/4 cup crumbled feta 1 tablespoon fresh lemon juice 2 teaspoons olive oil 1 teaspoon dried oregano 1/8 teaspoon salt Ground pepper Directions Rinse and drain chickpeas.
From Our Partners You Might Like Recommended by Fave It Made It Rate It Reviews Reviews (18) Add a Comment queenzookie 20 Jul, 2012 Easy, and pretty good. Related Topics. THE SIMPLE VEGANISTA: Mashed Chickpea Salad Sandwich. I love this mashed chickpea salad alone or on a bed of leafy lettuce topped with tomatoes, pumpkin seeds and a drizzle of lemon juice.
I've made it plenty of times over the year and never tire of it. So what's another great way to enjoy this salad? Why, in a sandwich of course! Gather a few slices of your favorite bread, some leafy greens, mash an avocado to spread if you like and this is one great sandwich. Full of protein, fiber, texture and flavor. THE SIMPLE VEGANISTA: MASHED CHICKPEA SALAD. Since I eat this salad all the time, I figured it was time to post it here.
This is one of my favorite to go lunches lately. It reminds me of a potato or egg salad. I typically serve this on a bed of chopped romaine or sometimes arugula. I'll add sliced tomatoes and cilantro along the side and top with salt, cracked pepper and paprika along with a squeeze of lemon. This will be what I graze on for most of the day. Cheers to a good nutrient dense meal with lots of flavor. :) Mashed Chickpea Salad Ingredients 1 can (15 oz) chickpeas (garbanzo beans), drained and rinsed1/2 cup celery, sliced 1/2 cup carrots, diced1/4 - 1/3 cup scallions, sliced 1/4 cup or so hummus or tahini (any vegan mayo works too)*1 - 2 tablespoons mustard (stoneground or dijon)sea salt & cracked pepper, to tastedash of garlic powderjuice of 1 lemon, optionalsmall handful pepitos (pumpkin seeds), optionalpaprika/smoked paprika, garnish Store leftovers in an air-tight container in the fridge for up to a week.
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