Emeril’s Chickpea Salad |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Fresh, Healthy and DELICIOUS! The lemon with the feta is unbelievable. I eat this over Salad, with tortilla chips, or just plain! Eye the amount of olive oil if you want a drier salad This recipe was featured on the Packing a Punch Episode of Emeril Green. Ingredients:
2 (15 ounce) chickpeas, drained and rinsed under cold water |
1/4 cup roasted red pepper, finely chopped (if jarred rinse well under water and pat dry with papertowel) |
1/2 cup red onion, finely chopped |
1/4 cup fresh parsley, finely chopped |
10 olives, chopped (such as kalamata or green) |
1 garlic clove, minced |
1/2 teaspoon dried oregano |
3/4 teaspoon salt |
1/2 teaspoon crushed red pepper flakes |
1 lemon |
1/2 teaspoon lemon zest |
1/2 cup olive oil |
1 cup feta |
Directions:
1. In a large bowl, combine chickpeas, roasted red peppers, red onion, parsley, olives, garlic, oregano, salt, crushed red pepper, lemon juice & zest, and olive oil.
2. Then add feta and stir gently to combine.
3. Allow chickpea to marinate for at least 1 hour or refrigerate up to overnight, stirring occasionally.
4. Serve with bed of lettuce and tomatoes, spoon mixture over leaves.
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