Chickpeas, Feta and Melons over Greens
By
Spif, Master Chef, SPUD Culinary Institute
(Published: )
This salad, paired with some crusty bread would make a full - and pleasurable - meal for any Mediterranean food lover. The countering flavours of the lemon, feta, arugula, cilantro, onions and melon work harmoniously to wow the taste buds with each bite. If using canned chickpeas, rinse and drain before starting the salad. Lettuce amounts are approximate to account for portions people generally enjoy.
| Prep Time |
Cooking Time |
Servings |
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2 people |
Ingredients:
- 1 cup cooked chickpeas
- 1/2 cup red onion, thinly sliced
- 1/3 to 1/2 cup parsley or cilantro, chopped
- approx 1/4 cup Extra Virgin Olive Oil (to taste)
- 1 Tbsp fresh lemon juice (or to taste)
- Sea salt and coarse black pepper
- approx 1.5 cups Baby Romaine or chopped Romaine lettuce
- approx 1.5 cups Baby Arugula or Arugula
- 1/4 Honeydew melon, sliced or cubed
- 1/2 cup crumbled Feta cheese
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Directions:
- In a large bowl, mix chickpeas, onion and parsley (or coriander) with olive oil and lemon juice. Season with salt & pepper and let sit for 5-10 minutes.
- Add lettuces and lightly toss. Portion onto serving plate(s) and top with feta and melons. Drizzle with extra olive oil if desired.
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