Saladsbluejeanchef
Chickpea Salad with Tomatoes & Creamy Feta Vinaigrette
This delicious vegetarian salad can be a main meal for four people or a side salad for 6. It's light and bright, but the chickpeas make it filling too.
👥 4 Servings⏱️ Prep & Cook: 15 min⏳ Prep: 15 min👤 Meredith📖 bluejeanchef
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
📝 Preparation Steps
1
To make the vinaigrette, place feta cheese in a food chopper with the shallot, red wine vinegar, lemon juice, honey, salt and chopped fresh oregano. Pulse a few times until combined. With the chopper running, pour in the olive oil and process for several minutes until the ingredients are combined and creamy. Season with freshly ground black pepper and chill until ready to use.
feta cheese (crumbled)2 ouncesfeta cheese2 ouncesred wine vinegar2 tablespoonshoney1 teaspoonchopped fresh oregano1 tablespoon
2
To make the red onion less pungent, place the chopped onion in a small bowl and cover with water. Let the onion soak for 5 to ⏱️ 10 minutes and then drain the water.
3
Combine the soaked onion, chickpeas, celery, roasted red peppers and grape tomatoes in a large bowl. Toss with the vinaigrette and season with salt and freshly ground black pepper. Add the crumbled feta cheese and fresh chopped oregano and toss one more time.
grape tomatoes (halved)1 cupSalt and freshly ground black pepperfeta cheese (crumbled)2 ouncesfeta cheese2 ounces
4
Chill until ready to serve.
Nutrition Facts
calories
407 kcal
fat Content
24 g
serving Size
1 serving
fiber Content
11 g
sugar Content
3 g
sodium Content
1370 mg
protein Content
15 g
cholesterol Content
25 mg
carbohydrate Content
35 g
saturated Fat Content
6 g
unsaturated Fat Content
16 g
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