This delicious Spring/Summery chickpea feta salad is a super simple and incredibly satisfying recipe that is meal prep ready! Made with my favorite chickpeas (garbanzo beans), bright and briny feta cheese, fresh herbs, and a simple balsamic & Apple cider vinaigrette. Ready in less than 10 minutes and absolutely packed with flavor! Gluten free, vegetarian, and vegan option. You will love it!
This is soo light and fresh. With parsley , arugula , cherry tomatoes , and onions. A great salad that’s filling and super healthy!
Chickpea Salad
10
minutesIngredients
1 can of organic chickpeas, washed and water removed
¼ red onion, cut into thin julienne strips
1 cup cherry tomatoes, halved
2 green onions, finely chopped
¼ cup chopped mini parsley
1 tablespoon balsamic vinegar
1 tablespoon apple cider vinegar
2 tablespoons olive oil
1 teaspoon honey
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon dried chili flakes
2 cups washed baby arugula
½ cup vegan feta cheese
Directions
- In a large bowl, carefully combine: chickpeas, cherry tomatoes, red onion, green chives, chopped parsley and arugula.
- In a separate container mix: balsamic vinegar, apple cider vinegar, olive oil, honey, salt, pepper and dried chili.
- Add the vinaigrette to the salad and mix completely.
- Decorate with vegan cheese on top.
Tips:
This chickpea and feta salad is a great lunch that will keep you feeling full all day because of the amount of fiber and protein it contains. Keep salad leftovers in an airtight food container in the fridge for up to 48 hours.
Try this recipe at home, share your photos on the stories, and tag us @gmarquezfitness
Happy Salad!
much Love! 🤍
xx!