Crunchy Garden Chickpea and Feta Salad
Serves: 4 servings
  • 1 15 oz carton chickpeas (rinsed and drained)
  • 1 red, orange or green pepper (I like to mix different colors and save any leftovers in a ziplock bag)
  • 2-3 radishes (sliced)
  • ½ red onion (chopped) and/or 1 small clove of garlic (minced)
  • ½ cup shredded carrots
  • about 2 oz feta cheese crumbled (I prefer sheep's milk feta)
  • 1 tbsp balsamic vinegar
  • 2 tbsp extra virgin olive oil
  • large handful of parsley (chopped)
  • generous pinch of coarse salt and pepper
  1. Put all ingredients except the feta into a medium sized bowl.
  2. Toss the salad to combine well.
  3. Top with crumbled feta.
  4. Store in a tupperware container and refrigerate for up to 3 days.
Recipe by The Hanging Spoon at