Chickpea Feta Salad Recipe (Garbanzo Salad) | Berry Berry Life

Learn how to make this delicious and easy Chickpea Feta Salad or Garbanzo Feta Salad recipe with a homemade lemon vinaigrette dressing. Packed with protein and fiber, this healthy salad recipe is bursting with flavor. Whether for picnics or meal prep for the week, this salad is perfect for easy and convenience for a healthy meal. This Greek or Mediterranean salad is perfect for the blue zone diet.

Ingredients:
2 15 oz cans chickpeas (drained and rinsed)
1 large english cucumber, diced
2/3 cup red onion, diced
8 ounces feta cheese, crumbled
1/2 cup fresh parsley, chopped
1/4 cup fresh mint
Zest from 1 lemon
Juice from 1 lemon (~2 tbsp lemon juice)
1/4 cup extra virgin olive oil
1/4 tsp black pepper
1/4 tsp salt

Directions:

Toss everything together and enjoy!

*store in a airtight container in the fridge for up to 5 days!

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Welcome back to berry berry life on today’s episode we’re making a quick and healthy chickpea feta salad we’ll start by adding two cans of cooked chickpeas to a large mixing bowl next we’ll dice up an English cucumber we’ll leave the skin on and the great thing about this cucumber is we

Don’t need to remove the seeds there are typically two types of cucumbers one type for slicing and the other for pickling cucumbers are believed to have originated in southern Asia they’re part of the same family as squash or melons then we’ll dice up half a red

Onion we like red onion for two reasons the vibrant purple color and it’s a little bit spicy which adds a punch to the salad onions contain sulfur compounds these compounds are what makes your eyes water when you cut the onion and they’re the same ones responsible for the onion’s unique flavor and Aroma

You can rinse or soak the onions in cold water to reduce their pungency next we’ll Ball Up A Fistful of parsley and give it a rough chop we love the citrusy zest of the parsley in this salad there are two types of parsley Italian and curly today we’re using

Italian but the curly works great as well next we’ll add some fresh mint we snip the leaf at the base and separate like this this reminds me of mint julip sure could go for one right now now we’ll gather all the leaves roll it up and give it a rough chop it’s

Great biting into a fresh mint leaf for a burst of Freshness lastly we’ll crumble some feta it adds a nice creamy and savory element you can also cut it with a knife it’s just more fun this way for the dressing we’re keeping it simple We’ll add the zest of a whole lemon we have these large Meer lemons

Lemon zest is a versatile flavor booster use it in lemonade dessert or cocktail for an extra burst of lemony flavor then some freshly ground black pepper and some salt to taste we don’t add a lot of salt because the feta itself is salty then to complete the

Dressing we add 1/3 cup of extra version olive oil or evu along with the juice of the entire lemon Then using a silicone spatula we mix gently using the fold method being careful not to crumble the feta anymore we love this bowl because it has a lid easy to store away in the refrigerator you can eat the salad right away but we usually like to chill it in

The refrigerator for a couple hours this allows the flavors to blend one Shield is ready to be Devoured there you have it garbanzo or chickpea feta salad perfect for a quick healthy snack or a summer picnic thank you for watching Enjoy