Chickpea and Feta Salad

Chickpea and Feta Salad
Staff Writer
New Kosher Cuisine
Chickpea and Feta Salad

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.

6
Servings
475
Calories Per Serving
Deliver Ingredients

Notes

When seeding chile peppers, Nash advises wearing thin plastic gloves to avoid irritating your skin or eyes.

Ingredients

For the salad

  • 1  Pound  dried chickpeas
  • kirby cucumbers
  • small red chiles
  • 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.

Nutritional Facts

Total Fat
16g
23%
Sugar
42g
47%
Saturated Fat
7g
29%
Cholesterol
39mg
13%
Carbohydrate, by difference
74g
57%
Protein
10g
22%
Vitamin A, RAE
162µg
23%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
75mg
100%
Vitamin K (phylloquinone)
117µg
100%
Calcium, Ca
845mg
85%
Choline, total
12mg
3%
Fiber, total dietary
13g
52%
Folate, total
45µg
11%
Iron, Fe
5mg
28%
Magnesium, Mg
175mg
55%
Niacin
2mg
14%
Pantothenic acid
1mg
20%
Phosphorus, P
226mg
32%
Riboflavin
1mg
91%
Selenium, Se
7µg
13%
Sodium, Na
491mg
33%
Water
98g
4%
Zinc, Zn
11mg
100%

Chickpea Shopping Tip

Legumes are high in a number of nutrients, especially protein and fiber – filling you up with relatively few calories.

Chickpea Cooking Tip

Beans are done when they can be easily mashed with a fork – make sure to test a few in case they have not cooked evenly.