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  • Writer's pictureAmanda MacGregor

Our Mediterranean Parsley and Feta Chickpea Salad

Updated: Sep 12, 2023


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

Our Mediterranean Parsley and Feta Chickpea Salad is a delightful fusion of fresh ingredients and bold flavors that transport your taste buds to the Mediterranean coast. With a colorful array of veggies, the herby freshness of parsley, and the creamy richness of feta cheese (or dairy-free feta), this salad is a perfect balance of textures and tastes. Whether served as a side dish or enjoyed as a light meal, it's sure to become a favorite in your Mediterranean-inspired repertoire. So, gather your ingredients, embrace the Mediterranean spirit, and savor the burst of freshness that this salad brings to your table.

Tips and Variations:

  • Customize Your Veggies: Feel free to add or substitute vegetables like bell peppers, red or yellow tomatoes, or artichoke hearts for a unique twist.

  • Protein Boost: Add grilled chicken, shrimp, or tofu to make this salad a complete and protein-packed meal.

  • Herb Variation: Experiment with fresh herbs like mint or cilantro for a different flavor profile.

  • Lemon Zest: For an extra burst of lemon flavor, add some fresh lemon zest to the salad.

  • Make-Ahead: This salad can be made a few hours ahead of time and stored in the refrigerator until you're ready to serve.

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

Our Mediterranean Parsley and Feta Chickpea Salad

 

Ingredients

  • 4 tablespoons olive oil

  • 1 medium red onion, diced

  • 3 cloves garlic, minced

  • 1 (15oz) can of chickpeas

  • ½ cup crumbled feta cheese (use dairy-free feta for a vegan option)

  • 4 spring onions (scallions), chopped

  • 1 cup chopped fresh parsley

  • Juice of one lemon

  • Sea salt and pepper, for taste

Directions

  1. In a skillet, heat 2 tablespoons of olive oil and cook the red onion until lightly golden.

  2. Add in the 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 them, and place them in the salad bowl or medium-sized mixing 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 the 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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