Our Mediterranean Parsley and Feta Chickpea Salad

Updated: Apr 11


Our Mediterranean Parsley and Feta Chickpea Salad - amanda macgregor - joseph centineo - food allergy recipes

Ingredients

  • 1 medium red onion, diced

  • 1 tablespoon olive oil

  • 3 cloves garlic, minced

  • 1 ½ tablespoon olive oil

  • 14oz can of chickpeas

  • 4 spring onions (scallions), chopped

  • 1 cup chopped fresh parsley

  • Juice of one lemon

  • 5 ounces feta cheese

  • Sea salt and pepper, for taste

Our Mediterranean Parsley and Feta Chickpea Salad - amanda macgregor - joseph centineo - food allergy recipes

Directions

  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 them in the salad bowl. Add the crumbled feta, spring onion, parsley, and lemon juice. Season with sea salt and pepper and gently mix to combine.

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

  5. Let the salad sit in the refrigerator for one hour or until ready to serve.

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