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Garbanzo Bean (Chickpea) Salad With Red Onion, Parsley, Cilantro, And Feta
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- #98373
Here's a fantastically fresh vegetarian salad that's a meal in a bowl. Healthy fats from olive oil and protein from chickpeas make this lemony, mediterranean-flavored salad super satisfying.
serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
1/3 cup extra-virgin olive oil
3 cups chopped red onion
1/4 cup finely chopped fresh garlic
2 cans (15 ounce size) garbanzo beans, drained and rinsed
3/4 cup (packed) chopped fresh cilantro
3/4 cup (packed) chopped fresh flat leaf Italian parsley
1 1/2 cup chopped green onions, green parts only
1/4 cup fresh lemon juice
1 cup crumbled feta cheese
1/3 cup chopped kalamata or black oil-cured olives
salt and black pepper, to taste
directions
Heat the oil in a large skillet over medium heat. Add the red onion and cook, stirring frequently, until the onion is soft and lightly browned, about 10 minutes.
Add the garlic and cook for 1 minute stirring constantly. Remove the pan from the heat and set aside.
In a large serving bowl, combine the garbanzo beans, cilantro, parsley, green onions, and lemon juice. Mix well then stir in the red onion and garlic mixture.
Stir the crumbled feta cheese and kalamata olives. Season to taste with salt and pepper. If the salad seems dry, add additional olive oil.
Let the garbanzo bean salad sit at room temperature for 2 hours before serving. Serve at room temperature. Refrigerate any leftovers.
nutrition data
601 calories, 24 grams fat, 76 grams carbohydrates, 25 grams protein per 1 cup.
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