Chickpea, Tomato & Feta Salad

      No Comments on Chickpea, Tomato & Feta Salad


1 15 ounce can of chickpeas (rinsed)

4 tomatoes (plum work best, sliced into half-moon shapes)

1/2 cup fresh cilantro or parsley, minced (we use parsley)

2 tablespoons fresh lemon juice

1 cup crumbled Feta (approx. 4 ounces)

Salt & Pepper

1 tablespoon of oil

Heat oil in skillet over medium-high heat.  Pat dry the chickpeas and add to skillet.  Cook them until slightly crispy, about 3-5 minutes.  Stir in the tomatoes, parsley, lemon juice, 1/2 t salt and 1/4 t of pepper.  Sprinkle with Feta and serve immediately.


How useful was this post?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this post.

Leave a Reply

Your email address will not be published. Required fields are marked *