Ingredients for Emerils Chickpea Salad
- 1 (15-ounce) can chickpeas (drained and rinsed)
- Roasted Red Pepper
- 1/2 cup red onion (finely chopped)
- Fresh Parsley
- 1/2 cup Kalamata olives (pitted and halved)
- Garlic Clove
- Dried Oregano
- 1/2 teaspoon salt
- Crushed Red Pepper Flakes
- Lemon
- Lemon Zest
- 2-4 tablespoons olive oil
- 4 ounces feta cheese (crumbled)
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How to Make Emerils Chickpea Salad
- In a large bowl, combine 1 (15-ounce) can chickpeas (drained and rinsed), 1 cup roasted red peppers (chopped), 1/2 cup red onion (finely chopped), 1/2 cup fresh parsley (chopped), 1/2 cup Kalamata olives (pitted and halved), 2 cloves garlic (minced), 1 teaspoon dried oregano, 1/2 teaspoon salt, 1/4 teaspoon crushed red pepper flakes, 2 tablespoons lemon juice, 1 tablespoon lemon zest, and 2-4 tablespoons olive oil (start with 2, add more for a creamier salad).
- Add 4 ounces feta cheese (crumbled) and gently stir to combine.
- Allow the chickpea salad to marinate for at least 1 hour at room temperature or refrigerate overnight, stirring occasionally to distribute the flavors.
- Serve over a bed of mixed greens and sliced tomatoes. Alternatively, enjoy with tortilla chips or simply by the spoonful!
Nutrition Information (Approximate per serving)
Sodium
71 g
Sugar
9g
Fat
48g
Carbs
18g
