Chickpea feta salad

Serve this no-cook chickpea feta salad on its own or over a bed of greens like arugula, spinach or watercress. zero weight loss watchers points for the win!

A side of fresh mixed melon tossed with lemon juice would make a sweet and delicious accompaniment.

The lemon zest used a garnish gives the finished dish a tantalizing burst of fresh flavor. To make sure you remove the zest from the lemon and not any of its bitter pith, use a tool like microplane zester to gently grate its rind.

Make the salad ahead so it has plenty of time to marinate. If you have leftovers, turn the salad into lettuce wraps the next day by scooping the mixture into crisp romaine lettuce leaves.

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Thanks to Katie

Ingredients
Canned chickpeas
2 cup(s), rinsed and drained
Garlic
2 clove(s), finely minced, or less to taste
Scallions
2 Tbsp, thinly sliced
Tomato
½ large, diced
Cucumber
1/2 large diced
Fresh parsley
2 Tbsp, fresh, finely minced
Crumbled fat free feta cheese
½ cup(s)
Fresh lemon juice
1/2 cup
Black pepper
⅛ tsp, freshly ground, or to taste
Lemon zest
1 tsp, for garnish*

Instructions
1 In a medium bowl, combine chickpeas, garlic, scallions, tomato , cucumber parsley, and feta cheese; toss to combine.

2 In a small bowl, whisk together lemon juice; pour over chickpea mixture and season to taste with black pepper. Garnish with lemon zest; serve. Yields about 1/2 cup per serving.

5 from 2 votes