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04/08/20

From Our Kitchen: Chickpea Salad with Feta and Radishes

From Our Kitchen

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This salad makes a great lunch or side dish. It’s packed with produce and can help you add more vegetable variety to your daily intake. If you’re vegetarian, chickpeas — also known as garbanzo beans — are one of the plant-based proteins you can eat to maintain a balanced diet. If you’re allergic to eggs, you can save the liquid from the canned chickpeas, called aquafaba, to make an allergen-free, vegan egg replacer.

Servings: 6
Prep time: 15 minutes
Cook time: 0 minutes

Ingredients

15-ounce can garbanzo beans
12 cups fresh baby spinach
¼ cup diced celery
¼ cup diced red onions
¼ cup diced carrots
4 sliced radishes
½ cup diced cucumbers
2 teaspoons chopped fresh parsley
3 tablespoons crumbled feta cheese
1 tablespoon red wine vinegar
½ teaspoon Dijon mustard
½ teaspoon dried oregano
1 teaspoon dried basil
2 peeled, minced fresh garlic cloves
½ teaspoon salt
½ teaspoon ground black pepper
1 ½ tablespoons olive oil

Preparation:

  1. Drain and rinse the garbanzo beans.
  2. In a large bowl, combine the garbanzo beans, spinach, celery, onions, carrots, radishes, cucumbers, parsley, and feta cheese. Toss to mix.
  3. In a separate bowl, combine the remaining ingredients, except for oil. Slowly add the oil while whisking to form an emulsion.
  4. Pour the dressing over the salad and toss to coat. Serve chilled.

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Food Additives from A-Z: A

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The Power of Produce

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