Chickpea Salad with Cranberries, Toasted Almonds and Feta Cheese

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Chickpeas are a great source of protein, and this easy chickpea salad is full of great flavor. I love having chickpeas in a salad as it makes any salad more filling. There is a little sweetness from the sauteed red onions with a light lime-herb flavor. Its super easy to throw together, and makes a fresh, protein-packed side dish.

Serves 4

Preparation time: 10 minutes

Cooking time: 10 minutes

Ingredients:

  • 1 cup chickpeas, cooked or 15 oz can of chickpeas, drained and rinsed
  • 4 tablespoon olive oil
  • 1/2 red onion, peeled and chopped
  • 1 clove garlic, chopped
  • 1/2-inch fresh ginger root, grated
  • 1/4 teaspoon cumin
  • 1/4 teaspoon red pepper flakes or to taste
  • salt, pepper to taste
  • juice of 1 lime
  • 1 tablespoon tomato paste
  • 1 cup cherry tomatoes, halved
  • 1/2 cup fresh herbs (parsley, cilantro), chopped
  • green salad to serve
  • toppings: dried unsweetened cranberries, toasted almonds, and feta cheese

Directions:

  1. Heat 2 tablespoons oil in a large skillet over medium heat. Add the onion, garlic, ginger, salt, pepper and cumin and saute for 3-5 minutes. Add the pepper flakes, lime juice, and tomato paste and saute for another 3 minutes.
  2. Add the chickpeas, cherry tomatoes, and fresh herbs and remove from the stove. Stir well, transfer to a serving bowl, drizzle 2 tablespoons olive oil on top.
  3. Serve over a bed of green salad with cranberries, toasted almonds and feta cheese.

Enjoy!

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One thought on “Chickpea Salad with Cranberries, Toasted Almonds and Feta Cheese

  1. Reblogged this on What's for dinner, Doc? and commented:
    I’ve been on a chickpea kick lately. I keep a can on hand at all times to add protein to my salads. They are also easy to cook in the slow cooker while I’m at the office. Chickpeas are a good source of protein and complex carbohydrate. They hold up well in salads and keep at least a week in the refrigerator when cooked. Try this great salad from Ocean View Kitchen.

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