Herbed Chickpea Salad


1 16 ounce can chickpeas, drained and rinsed
1 cup grape/cherry tomatoes, quartered
1/2 cup fresh peppers, chopped
1 clove garlic, minced
2 Tbsp fresh basil, minced
2 Tbsp fresh parsley, minced
1/3 cup feta cheese, crumbled
1/2 lemon, juice only
2 Tbsp olive oil
1 pinch salt and pepper


Drain chickpeas and rinse them well with cold water.

Chop tomatoes, peppers (you can use any kind really), and mince garlic. Add to a bowl with juice from 1/2 lemon.

Mince fresh herbs and add to bowl along with crumbled feta and chickpeas.

Drizzle with olive oil and season with salt and pepper.

Serve at room temperature or chill and serve. Keeps for days and gets better in the fridge!

This recipe is also linked on...

It's a Blog Party's Fall Fest Recipes 2011

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