From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/7
Chickpea Feta Salad
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Instructions
1
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In a large bowl combine tomatoes, cucumbers, onion, chick peas, roasted red peppers, olives, cheese, mint and basil; Toss to combine.
2
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Add all dressing ingredients to a jar with a tight fitting lid.
3
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Shake to combine.
4
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Pour dressing over salad and toss to combine.
5
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Serve immediately.
My Calorie Intake
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Tips & Tricks (5)
- Dry Your Chickpeas Thoroughly 💧Pat canned chickpeas completely dry with paper towels before adding to the salad to prevent excess moisture from diluting the dressing and soaking the vegetables.
- Make Dressing Early & Let It Emulsify 🫗Whisk your vinegar, mustard, garlic, and honey together 15-20 minutes before tossing to allow the flavors to meld, then slowly drizzle in olive oil while whisking constantly for a creamy, well-emulsified dressing.
- Salt Your Cucumbers & Onions Separately ⏰Toss diced red onion with a pinch of salt and let sit for 5 minutes to mellow its sharpness, then salt cucumber pieces just before assembly to draw out excess water and prevent sogginess.
- Add Fresh Herbs at the Last Moment 🌿Tear basil and mint leaves gently by hand and fold them into the salad just before serving to preserve their delicate flavors and vibrant color from oxidation.
- Crumble Feta & Keep It Cold 🧊Freeze your feta cheese for 10-15 minutes before crumbling to achieve larger, more appealing chunks that won't dissolve into the dressing, and add it just before serving for maximum texture.
Recipe Facts
Diet at a Glance
Vegetarian
Low-Cholesterol
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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