Finally, it’s spring! I don’t know about you, but this winter seemed to draaaaaaaaag on forever. Now it’s time to throw open the shutters, let some light and fresh air into your winter weary home, and get ready for outdoor eating.
Sometimes I have difficulty figuring out what to bring to the first few picnics of the year. Over the cold months, I get used to warm, heavy comfort food. But with bikini season right around the corner, mac’n’cheese might get the stink eye from most people.
Enter the this delightful chickpea salad. You can throw it together in minutes. It’s light, easy to serve, and makes superb leftovers.
Chickpea Feta Salad
- 1 can chickpeas (drained and rinsed) OR 1 1/2 cups cooked chickpea (note 1)
- 1/4 cup chopped fresh flat leaf parsley (note 2)
- Extra parsley sprigs for garnish
- 1/2 – 1 cups feta (note 3)
- 1 tbsp lemon juice
1. Combine all ingredients in a medium sized bowl.
3. Can be served chilled or at room temperate.
That’s it. I swear. Enjoy, and happy spring!!!!
Note 1: I have found there is very little difference between canned and dried chickpeas, other than the level of effort you will put in. With dried chickpeas, you control the flavor of the liquids you cook them in. If you want to get REALLY fancy, add some fresh garlic cloves or some red pepper flakes to the water. It will add to the flavor profile and give an interesting tang to salad. I would caution adding too much salt for this particular recipe. The feta is sufficiently salty, so little (if any) extra is needed.
Note 2: Please please please do not use dried parsley. The fresh herb is what adds brightness to this salad. You won’t regret the minimal time it takes to chop the leaves.
Note 3: Not to be Captain Obvious, but less cheese is healthier, so if you’re going for bikini-season-preps, stick to the lower measurement.