Feta is probably one of my favorite foods. I add it to salads, burgers, scrambled eggs, toast, pasta….it basically belongs in everything. This salad is super easy and filling from all the protein in the chickpeas so a little goes a long way. It also keeps really well in the fridge, so I like to make a ton of extras so I can eat it for lunch over the following few days.
Ingredients
2 cans chickpeas (also called garbanzo beans), drained and rinsed
¼ c red onion
2 tbsp lemon juice
5 ounces crumbled feta
½ cucumber, diced
½ grape tomatoes, halved
¼ c olive oil
Directions
· In a small bowl mix the red onion and lemon juice and let soak for about 5 minutes. This helps to dull the potency of the red onion a little, while still maintaining good flavor and texture.
· In a medium bowl, add all ingredients and mix well.
Comments