This is one of my favourite recipes! 10 min chickpea and feta salad with herb balsamic dressing, perfect with my Herb Balsamic dressing on a warm day!
Probably one of the most delicious salad/meal I’ve ever made/had. So, so good. It combines a bunch of raw vegetables and some chickpeas for proteins. I add goat milk feta cheese, but if you’re a vegan, you can marinate tofu or almond feta cheese in the salad dressing ahead of time and crumble it over your salad.
Perfect for a lighter dinner or a great lunch at work or school (simply keep the dressing in a separate container if you’re packing for a lunch and mix just before eating, so that the salad doesn’t get soggy).
Oh maaaaaan, this salad is good. Try it!!!
Bon appétit!
ECP xo
Chickpea and Feta Cheese Salad (3-4 servings)
10 min preparation
- 1/2 large head of organic lettuce, washed and ripped into bite-size chunks (romaine, green leaf or red leaf would work, something with a bit of a crunch and flavour)
- 1/2 cucumber, thinly sliced
- 1 medium-size carrot, shredded or in ribbons using a peeler
- a small handfull of organic parsley (curly), minced
- 1/2 organic pepper (colour of your choice: red, yellow, green, orange…), cut in small cubes or thinly sliced
- 1 large organic tomato, cubed or sliced (or cherry tomatoes, cut in half)
- 1/4 small red onion, minced or thinly sliced
- 1 can (398 ml) organic chickpeas, rinsed (I use BPA-free)
- 150 g. organic goat milk feta cheese, crumbled (could be replaced with marinated tofu)
- 1/4-1/2 cup Herbes de Provence and balsamic vinaigrette
Mix all the ingredients, except the lettuce and the cheese, in a large bowl. Add the cheese and vinaigrette and mix well. Split the lettuce into 4 large plates, spoon the chickpea and feta cheese mixture on top and serve at once. Enjoy!
This is so good with the dressing! Look at the colour, you know it’s healthy just by looking at it!