Mediterranean Chickpea Side Salad
This quick and easy chickpea side salad packs a tasty flavor in a small bite. Bring as an appetizer to a barbeque or as a meal for lunch.
Makes
Serving size
Ingredients
1 (15½ ounces) can low-sodium chickpeas
1 cucumber
½ cup cherry tomatoes
½ red onion
2 ounces feta cheese
1 tablespoon olive oil
2 tablespoons red wine vinegar
1 tablespoon lemon juice
1 teaspoon dried oregano
1 teaspoon fresh or dried parsley
Instructions
- Open and drain the can of chickpeas, rinsing with water.
- Chop cucumber, cherry tomatoes and red onion into small pieces.
- Combine chickpeas, cucumbers, cherry tomatoes and red onion into a medium-size bowl.
- Chop feta into bite size pieces and add to bowl.
- Add olive oil, red wine vinegar, lemon juice on top of the mixture, and stir together.
- Top with oregano and parsley.
Cooking Tip
Add grilled chicken and romaine lettuce to turn this into a heartier meal for dinner.
Leave out the feta cheese if you are looking to decrease the sodium content.
Recipe contributed by Sara Pellegrino, MPH, RD, LDN
Your support goes further with AKF
Your donation allows AKF to support people wherever they are in their fight against kidney disease – from prevention through transplant. For more than 50 years, we have fought on all fronts for millions of people impacted by kidney disease.
Donate today to support our work
