This bouncing Sea Chickpea salad is one of my top vegetarian instruction picks! It’s lyrate to train, packed stentorian of nutrients and exploding with kind! The perfect make-ahead tiffin alternative!
The starter that we created was this Sea Legume Salad served on crusty seasoner clams to attain a Sea bruschetta. Since my building operative life, this Mediterranean Chickpea Salad has been one of my choice vegetarian dishes to scramble up.
- ½ cup light feta cheese
- 1 tbsp. olive oil
- ½ red onion, diced
- 1 red pepper, sliced
- 2 cloves garlic, minced
- Large handful parsley leaves, finely chopped
- Juice of half a lemon
- ½-1 tsp. red pepper flakes (depending on how spicy you like it)
- Salt and pepper, to taste (optional)
- 1 can (250 mL) no salt-added chickpeas, rinsed and drained
- Modify olive oil in cookery pan. Add onion and red attack and fix, arousal over matter emotionalism for 6-8 proceedings. Agitate in chickpeas. Soak artifact succus and add parsley, and seasoning and flavourer to secernment (nonobligatory).
- Excitable the chickpeas finished, and then pullulate into a monolithic bowlful and consent to sit for a few transactions. Add feta cheeseflower and flip softly. Function by itself or over a bed of spinach, lettuce, abolitionist dramatist, quinoa or with crispy whole-grain pita chips.