Spaghetti Squash Salad with Chickpeas and Feta
Ingredients
- 1 (2 1/2-pound) spaghetti squash , halved lengthwise and seeded
- 6 tablespoons extra-virgin olive oil , plus extra for drizzling
- Salt and pepper
- 2 teaspoons grated lemon zest plus 7 teaspoons juice
- 1 (15-ounce) can chickpeas , rinsed
- 2 ounces feta cheese , crumbled (1/2 cup)
- 1/2 cup coarsely chopped fresh parsley
- 4 scallions , sliced thin on bias
- 2 tablespoons chopped toasted pistachios
Instructions
Spaghetti Squash Salad with Chickpeas and Feta serves 4 original recipe by America's Test Kitchen.
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