Our Mediterranean Parsley and Feta Chickpea Salad


  • 1 medium red onion, diced

  • 3 cloves garlic, minced

  • 1 ½ tablespoon olive oil

  • 14oz can of chickpeas

  • 4 spring onions (scallions), chopped

  • 1 cup chopped parsley

  • Juice of one lemon

  • 5 ounces feta cheese

  • Sea salt and pepper for taste


  1. In a skillet, heat 1 tablespoon of olive oil and cook the red onion until lightly golden.

  2. Add in garlic and cook until the garlic is fragrant. Set aside to cool so it doesn’t melt the feta when you are ready to combine.

  3. Drain the chickpeas, rinse, and place in the salad bowl. Add crumbled feta, spring onion, parsley, and lemon juice and gently mix to combine; season with sea salt and pepper.

  4. Add in the cooled onion and garlic mixture and remaining oil. Mix together gently one more time.

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Amanda MacGregor and Joseph Centineo

EST. 2013 | New Jersey, United States | contactamandamacgregor@gmail.com