Tuesday, May 8, 2012

Chickpea Salad

When I need a quick and healthy side, I often turn to Chickpea Salad.  It takes less than 10 minutes to make, and it tastes light and refreshing.

1 tbsp olive oil
15 oz can of chickpeas, drained & rinsed
1 large tomato, cut into chunks
1/2 cup cilantro, chopped
2 tbsp fresh lemon juice
4 oz Feta, crumbled
Salt & Pepper, to taste

1. Heat olive oil in a skillet over medium high heat
2. Toss in the chickpeas, stirring occasionally; cook for 5 minutes; chickpeas should begin to get crispy 
4. Remove skillet from heat, and add in the cilantro, lemon juice, and tomatoes
5. Salt and Pepper to taste
6. Serve with crumbled feta sprinkled on top

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