Last updated on May 30th, 2018.
Make this Chickpea Salad with Feta and Vegetables in 15 minutes for a quick, healthy lunch or light dinner.
Let me tell you about my crazy couple of weeks at work. This week I had a 2-day overnight work retreat in Princeton on Monday-Tuesday, then I had to travel to Kansas for a meeting Thursday-Friday, returning Friday night. Then on Saturday morning I am headed back to the airport for a conference in Montreal.
Traveling is fun, but makes your life so hectic! All of this going back and forth between the airport while working overtime and still trying to work out, volunteer, spend time with Aldo and the kitty cats, keep up with the food blog, and go house hunting. I am le tired!
I am super excited about Montreal though – several of us are going from work so the conference will be fun, and then one of my work friends and I are staying an extra few days and her husband and Aldo will fly in for a mini vacation. It’ll be great to spend some time with Aldo after a hectic couple of weeks. And everyone keeps telling me how amazing the food is in Montreal, so I am super excited about that!
So while things have been crazy busy at home, I have been making really quick dinners for us, like this Summer Chickpea Salad. It is super quick to put together, but is filling, healthy, and delicious. I absolutely love the flavor you get from the fresh herbs and the splash of lemon juice combined. Don’t be weird out by the mint – it does not make the salad taste minty, but instead makes it taste really fresh and bright and summery.
ALSO!! I am excited to debut my first video! Check it out! Please be gentle with the criticism. 🙂
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Summer Chickpea Salad with Feta and Vegetables
- 28 oz can chickpeas , drained and rinsed
- 1 small bell pepper , chopped (about 1 cup)
- 1 cup grape tomatoes , chopped
- 4 oz feta cheese , cubed or crumbled
- 1/4 cup parsley leaves , chopped
- 2 tablespoons mint leaves , chopped
- 1 scallion , chopped
- 1 garlic clove , minced
- Juice of 1/2 lime , about 1 tablespoon
- 2 tablespoons olive oil
- Salt & pepper to taste (about 1/4 teaspoon each)
- Combine all the ingredients in a large bowl and mix well. Chill for 10 minutes before serving.