Chickpea Cherry Tomato And Feta Salad Recipes

CHICKPEA, CHERRY TOMATO, AND FETA SALAD

Steps:

• Rinse and drain chickpeas.
• In a bowl, combine chickpeas with tomatoes, feta, lemon juice, olive oil, oregano, salt, and a pinch of pepper.

CHICKPEA SALAD WITH RED ONION AND TOMATO

Steps:

• In a large bowl, combine the chickpeas, red onion, garlic, tomato, parsley, olive oil, lemon juice and salt and pepper to taste. Chill for 2 hours before serving. Taste and adjust seasoning. Serve.

CHICKPEA, CHERRY TOMATO, AND FETA SALAD

Steps:

• Rinse and drain chickpeas.
• In a bowl, combine all ingredients.

AVOCADO CHICKPEA SALAD

Steps:

• Dice the onion, avocado, cherry tomatoes, and cucumber.
• Add the diced vegetables to a salad bowl or mixing bowl, along with chopped parsley, crumbled feta cheese and drained and rinsed canned chickpeas.
• Pour over olive oil and lemon juice, along with the salt, pepper and Italian seasoning.
• Stir to combine the ingredients evenly, and serve.

CHOPPED SALAD WITH CHICKPEAS, FETA AND AVOCADO

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.

CHERRY TOMATO COUSCOUS SALAD

Steps:

• Roast 2 cups of the cherry tomatoes according to this recipe. These can be made in advance and stored in the fridge for a few days.
• Cook the couscous according to the package directions until al dente, about 9 minutes. Drain and set aside to cool.
• In the bottom of a large bowl, combine 1 tablespoon of olive oil, the lemon juice, garlic, thyme, ¼ teaspoon salt, and several grinds of black pepper. Add the cooled couscous and toss. Slice the remaining raw cherry tomatoes in half and add them to the bowl with the roasted tomatoes, the chickpeas, basil, cucumbers, and feta. Top with more fresh herbs and a generous drizzle of olive oil. Season to taste.

CHICKPEA SALAD

Steps:

• Combine all the ingredients together and toss well.

CHICKPEA SALAD WITH FETA AND DILL

Steps:

• In a medium bowl, or 16-ounce mason jar, mix together the olive oil, lemon juice, honey, salt, and pepper. Set aside.
• In a large bowl mix together chickpeas, cucumbers, red bell pepper, cherry tomatoes, red onion, feta, and dill.
• Pour dressing over the top of the salad and mix together well.
• Cover and refrigerate for 1-2 days.
• Add a pinch of salt and mix again.
• Serve cold on it's own or as a side.

BALSAMIC CHICKPEA, AVOCADO + FETA SALAD

Steps:

• In a medium bowl, combine salad ingredients. Set aside.
• Whisk the dressing ingredients together in a serving jug.
• Pour the dressing over the salad; season with salt and pepper to taste. Serve.