Chickpea Salad with Feta and Parsley

An exceptionally tasty and filling salad that is great as a standalone meal (perfect for lunch at work) or as a side dish to roasted meat. If youd like to add some color, we recommend red additions such as pomegranate seeds and diced peppers and/or tomatoes. Finely chopped onions (regular or spring onions) and fresh mint also pair wonderfully, adding extra freshness and a pleasant aroma.

Details

  • Preparation Time: 10 minutes
  • Cooking Time: 0 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 400 g Chickpea, cooked

  • 0.25 bouquet Parsley, fresh

  • 2.5 spoons Oil, olive

  • pieces Juice, lemon

  • pieces Salt, table

  • 100 g Cheese, feta

Steps

  1. Drain the chickpeas from the can, rinse them under running water, and drain well. Rinse the parsley, shake off excess water, and roughly chop it (discard the stems!).

  2. In a large bowl, mix the chickpeas, parsley, olive oil, lemon juice, and seasonings. Crumble the feta cheese over the mixture and gently toss everything together once more.

  3. The prepared salad can be served immediately or stored in the refrigerator and chilled well before serving.

Nutrition Information (Per 100g)

  • Calories: 205.15 kcal
  • Fat: 7.72 g
    • Saturated Fat: 0.7 g
  • Carbohydrates: 25.26 g
    • Sugars: 3.74 g
  • Protein: 7.49 g
  • Fiber: 6.55 g