I don’t know about you butÂ when I’m onÂ vacation my eating isn’t always the healthiest. Most of usÂ typically indulge with rich, fatty foods that though taste great while we’re away (I’m a firm believer of enjoy the local cuisine on vacation), but once we’re back to our day to day we sometimes end up feeling bloated & tired (at least I do anyway). This week since I’ve been back I’ve been back in my kitchen cooking a ton & loving the whole foods I’m eating, cleaning up my act from vacation. It’s a beautiful thing!
This chickpea feta salad is so simple, delicious & easy to make it might become one of your new staples. Feel free to tweak to satisfy your tastes, you can pretty much switch out any of the main ingredients. Not a fan of feta? If that’s the case Katie may hate you cause she’s addicted to feta but I digress, ha! If you don’t like feta substitute it with your favorite cheese, queso blanco or even parmesan would work great in this. Want to make it vegan? Drop the feta & add a sprinkle of nutritional yeast for the cheesy flavor. The possibilities are endless.
Ingredients (MakesÂ 4 side servings)
1 cupÂ canned chickpeas, drained & rinsed
1 cup cucumbers, chopped
1 cup tomatoes, chopped
1/2 cup white onion, chopped
1/4 cup feta cheese, crumbled
1 teaspoon garlic powder
2 teaspoons lemon pepper
1 tablespoon red wine vinegar
In a medium bowl, combine all ingredients & toss, it’s that simple! The great thing about this salad is the longer you let it marinade the better it taste so make sure to let the ingredients get happy with each other (aka marinade) for at least 10 minutes before you enjoy it.
I love this chickpea feta salad a side or even as the main dish on top of a bed of spinach, on top of a portabello burger or even on top of couscous or quinoa — nom, nom, you can’t go wrong!
What’s your favorite quick, delicious salad recipe?