Ten Minute Chickpea Salad with Feta and Basil recipes
Ingredients
- 3 (15-ounce) cans organic chickpeas, rinsed and drained
- Three-quarters of a red onion, finely diced
- 1 cucumber, peeled, seeded and finely diced
- 1 jar roasted red peppers, coarsely chopped (I used a 15.5-ounce jar of Melissa’s Fire Roasted Sweet Red Bell Peppers; msrp $4.99)
- 2 garlic cloves, crushed and minced
- 5 tablespoons fresh lemon juice (I used Meyer lemon juice)
- 6 tablespoons extra-virgin olive oil
- 12 ounces feta, crumbled
- 1 handful fresh basil leaves, torn
- kosher salt
- ground black pepper
Instructions
Organization Tags
Tags easily organize your Recipe Library
Comments