Chickpea Salad
I got the idea for this recipe at this great little tapas restaurant called Zambra's in Asheville, N.C. This is great for an appetizer party because it's easy to make but it still has some bulk to it. Meaning that you won't leave hungry and you?ll actually get some good protein. You could pair this with high quality olives for snacking or maybe some good Mediterranean cheeses. At Zambra's the chickpeas were dressed with parmesan but I thought feta would work even better. You can of course use canned beans if you like, but I prefer dried beans. Soak dried beans for about 8 hours and then simmer them in a pot for about an hour or until softened.
INGREDIENTS
| 1 cup | chickpeas, drained |
| 1 tbsp | flat leaf parsley, diced |
| 2 tbsp | feta |
| 1 tbsp | organic olive oil |
| 1 | clove garlic, diced |
| The juice of one lemon | |
| Sea salt and pepper to taste | |
| 5 | large leaves of local lettuce |
PREPARATION:
- Add the beans to a large bowl.
- Add parsley and feta.
- In another bowl, combine the olive oil, garlic, lemon, sea salt, and pepper. Whisk together.
- Top the chickpeas with the dressing and combine.
- Place on a bed of lettuce leaves before serving.
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