Chickpea Salad With Feta Recipes

CHOPPED SALAD WITH CHICKPEAS, FETA AND AVOCADO

Like any good chopped salad, the lettuce here is in equal balance with the other ingredients, making this a great choice for those who are less than enthusiastic about leafy greens. Creamy feta and avocado mingle with briny olives and capers while cucumbers and finely chopped romaine provide crunch. Use this recipe as a template for making the most of ingredients you have on hand; radishes, cherry tomatoes or diced onion would all be welcome here. The same flexibility applies for the croutons: Stale bread works, of course, but even leftover hot dog buns, pita bread or oyster crackers become excellent little croutons when toasted in the oven.

Provided by Lidey Heuck

Categories dinner, lunch, salads and dressings, vegetables, main course, side dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 15

Chopped Salad With Chickpeas, Feta and Avocado image

Steps:

Heat the oven to 350 degrees. Place the diced bread on a sheet pan, drizzle lightly with olive oil and sprinkle with salt and pepper. Toss, then bake for 10 to 12 minutes, until well toasted. Set aside to cool.
Meanwhile, place the romaine pieces in a large mixing bowl, along with the chickpeas, cucumber, olives and scallions.
In a small bowl, whisk together 6 tablespoons olive oil with the vinegar, capers, shallots, mustard, 1/2 teaspoon salt and 1/4 teaspoon pepper and whisk well. Pour enough dressing over the salad to moisten; toss well. Add the avocado, feta and herbs and toss gently, adding more dressing to taste. Top with the croutons and a generous sprinkle of herbs and serve.

Ingredients

2 cups small (1/2-inch) diced stale bread, buns or pita (about 3 to 4 ounces)
6 tablespoons olive oil, plus more for drizzling
Kosher salt and black pepper
1 romaine heart, quartered lengthwise and sliced crosswise into 1/2-inch pieces
1 (15-ounce) can chickpeas, rinsed
1 medium (or 1/2 large) English cucumber, halved lengthwise, seeded and diced
1/2 cup pitted Castelvetrano or other green olives, roughly chopped (about 3 ounces)
1/3 cup thinly sliced scallions (about 2 scallions)
2 tablespoons red wine vinegar
1 tablespoon drained capers, roughly chopped
1 tablespoon minced shallots
1/4 teaspoon Dijon mustard
1 firm-ripe avocado, halved, pitted and diced
3/4 cup diced or crumbled feta cheese (about 4 ounces)
1/4 cup chopped fresh herbs, such as dill, basil, mint or parsley, plus more for serving

GREEK CHICKPEA SALAD WITH MELTING FETA

This easy Greek classic with red onion, cucumber and olives is made more filling with chickpeas and pan-fried feta

Provided by Sara Buenfeld

Categories Dinner, Lunch

Time 15m

Number Of Ingredients 13

Greek chickpea salad with melting feta image

Steps:

Mix the vinegar with the oil and oregano in a bowl. Pile in the rest of the salad ingredients, but don't toss yet.
Mix the flour and cumin, then toss in the feta to coat. Heat the oil in a non-stick frying pan and briefly fry the cheese, flicking the pieces over to cook on all sides. Toss the salad, pile onto plates and scatter over the cheese to serve.

Nutrition Facts : Calories 284 calories, Fat 14 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 7 grams sugar, Fiber 7 grams fiber, Protein 15 grams protein, Sodium 1.8 milligram of sodium

Ingredients

1 tsp red wine vinegar
2 tsp rapeseed oil
good pinch of dried oregano or 1 tsp fresh, chopped
175g canned chickpeas , drained
1 small red onion , finely chopped
10cm/4in piece of cucumber , cut into chunks
6 pitted Kalamata olives , halved and rinsed to remove excess salt
3 tomatoes , cut into wedges
small handful mint leaves
2 tsp plain flour
½ tsp ground cumin
100g reduced-fat feta (sometimes called salad cheese), cubed
1-2 tsp rapeseed oil

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MEDITERRANEAN CHICKPEA SALAD WITH FETA - BOWL OF DELICIOUS

Web Apr 24, 2020 Let it sit for 5-10 minutes, as you prepare the other ingredients. Add the honey (1 tablespoon), kosher salt (1/2 teaspoon), …
From bowlofdelicious.com
5/5 (11)
Total Time 10 mins
Category Salad
Calories 380 per serving

In the bottom of a large bowl, add the diced onion (1/4 cup) and the vinegar. Let it sit for 5-10 minutes, as you prepare the other ingredients.
Add the honey (1 tablespoon), kosher salt (1/2 teaspoon), black pepper (1/4 teaspoon), fresh herbs (1/4 cup), chopped sun dried tomatoes (2 tablespoons), and olive oil (1/4 cup) to the onion and vinegar mixture. Stir or whisk until well-combined.
Add the two cans of chickpeas (drained and rinsed, and as much water shaken off as possible), the sliced cucumber, and the crumbled feta (1/2 cup) to the bowl and toss to coat.
Serve immediately or, for the best flavor, cover and allow to chill in the refrigerator for two hours to let the flavors marry (if you do this, you may want to leave the cucumber out until just before serving, as it may get soggy).

Chickpea Salad With Feta Recipes

CHOPPED SALAD WITH CHICKPEAS, FETA AND AVOCADO

GREEK CHICKPEA SALAD WITH MELTING FETA

This easy Greek classic with red onion, cucumber and olives is made more filling with chickpeas and pan-fried feta

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