Chickpea and Feta Salad Recipe

Sep 14, 2012 @ 11:06 AM
Posted by New Kosher Cuisine, Special Contributor

Nutrition

Cal/Serving: 496
Daily Value: 25%
Servings: 6

Balanced, High-Fiber
Vegetarian, Gluten-Free, Wheat-Free

Fat	22g	34%
Saturated	7g	37%
Carbs	58g	19%
Fiber	15g	59%
Sugars	15g	0%
Protein	21g	42%
Cholesterol	34mg	11%
Sodium	496mg	21%
Calcium	302mg	30%
Magnesium	113mg	28%
Potassium	906mg	26%
Iron	6mg	32%
Zinc	4mg	26%
Vitamin A	663IU	13%
Vitamin C	19mg	31%
Thiamin (B1)	0mg	30%
Riboflavin (B2)	1mg	31%
Niacin (B3)	2mg	9%
Vitamin B6	1mg	32%
Folic Acid (B9)	453µg	113%
Vitamin B12	1µg	11%
Vitamin D	0µg	0%
Vitamin E	2mg	11%
Vitamin K	36µg	45%
Fatty acids, total monounsaturated	9g	0%
Fatty acids, total polyunsaturated	3g	0%

See Detailed Nutritional Info

Have a question about the nutrition data? Let us know.

Exclusive from The Daily Meal

Big-Batch Roast Chicken

Here's an idea: Do a mix-and-match. Make up a couple of different seasoning mixtures and roast...

Multigrain Turkey-Mango Club Sandwich

Think all club sandwiches are created equal? Think again because this one is a keeper. No...

General Tso's Chicken

Deep-frying is a method I prefer to avoid for everyday cooking, but this is one of the dishes for...

Popular Recipes

More Recipes By New Kosher Cuisine

New Kosher Cuisine

With its mix of red, green, and white ingredients, this makes a colorful luncheon dish or appetizer. I love to make it in the summer when fresh herbs are plentiful.

INGREDIENTS

For the salad:

1 pound dried chickpeas
2 kirby cucumbers
2 small red chiles
1 medium red onion, finely chopped
1 cup loosely packed mint leaves, finely chopped
1 cup loosely packed cilantro leaves
Mâche or arugula
1/2 pound feta, cut into small cubes

For the dressing:

5-6 tablespoons freshly squeezed lemon juice
Grated zest of 1 lemon
4 tablespoons extra-virgin olive oil, plus more dressing for dressing the garnish
1 tablespoon honey
Kosher salt
Freshly ground black pepper

DIRECTIONS

For the salad:

Place the chickpeas in a bowl, cover with cold water, and soak overnight.

Drain the chickpeas and place them in a large saucepan with enough water to cover. Bring to boil over high heat. Lower the heat and cook, partially covered, until they are soft, about 35 minutes. Drain in a sieve and place in a large bowl.

Trim the ends of the cucumbers. Cut the cucumbers in ½ lengthwise and remove the seeds. Cut the cucumbers into ½-inch cubes. Combine them with the chickpeas.

Cut the chiles in ½ lengthwise, then core, seed, and finely chop (see note). Combine them with the chickpeas and cucumbers, and add the onion, mint, and cilantro.

For the dressing:

Mix the lemon juice and zest, oil, and honey. Toss with the salad and season to taste with the salt and pepper. Place the dressed salad on a bed of mâche sprinkled with extra-virgin olive oil. Top with the feta and serve.