Chickpea and Feta Salad

Bright and fresh, Chickpea and Feta Salad is great served as a summer side dish, or a light lunch with a warm wedge of flatbread.

2, 15-ounce cans chickpeas, drained and rinsed
OR 1 cup dried chickpeas, soaked and cooked
4-5 tablespoons extra virgin olive oil
2 tablespoons fresh lemon juice
1/2 teaspoon kosher salt
1/2 teaspoon freshly-ground black pepper
1 garlic clove, minced
1/4 cup chopped Italian parsley
1/2 cup crumbled feta (preferably French)
Additional salt and pepper to taste

View the full recipe at Striped Spatula →