Become a Member

Get access to more than 30 brands, premium video, exclusive content, events, mapping, and more.

Already have an account? Sign In

Become a Member

Get access to more than 30 brands, premium video, exclusive content, events, mapping, and more.

Already have an account? Sign In

Brands

Diets

Chickpea and Feta Salad

Eat this salad the day it’s made—otherwise, the spinach will wilt and turn soggy.

Heading out the door? Read this article on the new Outside+ app available now on iOS devices for members! Download the app.

Eat this salad the day it’s made—otherwise, the spinach will wilt and turn soggy.

Servings
8

Ingredients

  • 2 Tbs. lemon juice
  • 1 Tbs. olive oil
  • 1/2 cup minced leek (white part only) or red onion
  • 2 cups baby spinach leaves
  • 2 cups cooked chickpeas (or 1 15-oz. can, rinsed and drained)
  • 2 medium carrots, grated (1 cup)
  • 1/2 red bell pepper, finely diced (1/2 cup)
  • 1/4 cup toasted sunflower seeds
  • 2 heads romaine lettuce, cut into 1/2-inch-thick ribbons
  • 1 15-oz. can diced tomatoes, drained, optional
  • 1/2 cup crumbled feta cheese

Preparation

1. Whisk together lemon juice and oil in bowl. Stir in leek, and season with salt and pepper, if desired. Set aside.

2. Roll 7 or 8 spinach leaves into tight cylinder, then slice into thin strips. Repeat with remaining spinach leaves.

3. Combine spinach, chickpeas, carrots, bell pepper, and sunflower seeds in large bowl. Stir in leek mixture, and toss to coat. Season with salt and pepper, if desired.

4. Divide romaine among 8 plates, top with chickpea salad, and arrange tomatoes around salad, if using. Garnish each serving with 1 Tbs. feta, and drizzle with balsamic vinegar.

Nutrition Information

  • Calories 175
  • Carbohydrate Content 22 g
  • Cholesterol Content 5 mg
  • Fat Content 7 g
  • Fiber Content 8 g
  • Protein Content 8 g
  • Saturated Fat Content 2 g
  • Sodium Content 190 mg
  • Sugar Content 6 g