Chickpea and Feta Salad

File photo

File photo

Serve this Mediterranean salad on its own or with greens. Make it ahead so it has plenty of time to marinate.



2 cups canned chickpeas,  rinsed and drained
2 garlic cloves, or less to taste, finely minced
2 Tbsp uncooked, thinly sliced scallions ½ large sweet red pepper, diced
2 Tbsp fresh, finely minced parsley
9 large black or green olives, pitted and chopped ½ cup crumbled feta cheese
1 Tbsp olive oil
3 Tbsp fresh lemon juice
1 tsp freshly ground black pepper, or to taste
1 tsp lemon zest, for garnish


In a medium bowl, combine chickpeas, garlic, scallions, red pepper, parsley, olives, and feta cheese; toss to combine.

In a small bowl, whisk together oil and lemon juice; pour over chickpea mixture and season to taste with black pepper. Garnish with lemon zest; serve. Yields about ½ cup per serving.

[Source: Weight Watchers]

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