Chickpea Feta Salad
This chickpea feta salad is one of my go-to recipes when I want a quick, healthy, and satisfying meal! Incorporate it into your meal prep rotations, or make it whenever you are short on time!
Ingredients
- 3 cups cooked chickpeas
- 1 cup crumbled feta cheese
- ¼ cup pickled onions*
- ¼ cup fresh flat-leaf parsely, chopped
- ⅔ cup cucumber, diced
- 2 cups mixed greens
Raw Honey Mustard Lemon Dressing
- 2 tsp grainy mustard
- ½ tbsp raw honey
- ½ tbsp freshly squeezed lemon juice
- 2 tbsp extra virgin olive oil
- ¼ tsp Pink himilayan salt
Instructions
- Mix all salad ingredients in a large bowl.
- Whisk together dressing ingredients in a separate bowl. Taste and add in more of each ingredient if desired.
- Toss the salad with the dressing right before serving and enjoy!
Notes
- Make the dressing ahead of time in a small glass jar and mix with the salad right before serving. That way, the vegetables in this salad stay crisp.
- If you don't have pickled red onions stocked in your fridge, try this:
Thinly slice your red onions and place them in a bowl with fine pink Himalayan salt or sea salt for 10 minutes. Rinse the salt off the onions in a small colander. Give the red onions a quick dab with some paper towels to ensure they are not too wet when you put them on the salad. - Add other fresh and raw veggies or herbs to this salad. I like adding different herbs, like fresh cilantro or mint. You can also add shredded carrots or thinly sliced fennel bulbs. If you use fennel, make sure to mince the fronds of the bulb too!