This easy, healthy, and delicious Chickpea and Feta Salad is another winning recipe from the July 8-14, 2012 Weight Watcher’s Weekly. It makes a great satisfying lunch on a bed of greens and would be a nice change of pace from the typical potato salad or macaroni salad at your next summer potluck or barbecue.
I love salad for lunch, especially during the summer months, and this Mediterranean Chickpea and Feta salad really hit the spot when I made it recently. It’s a great tasty way to fill yourself up with Weight Watchers power foods without weighing you down.
I love chickpeas (AKA garbanzo beans), feta cheese, and all foods Mediterranean so this is a definite keeper for me. (The day I made it I had it for lunch and again at dinner since it was so good.)
The only real change I made was to add some chopped English cucumber. Next time, I think I’ll add a little chopped tomato too.
Each 1/2 cup serving has 4 PPV.
Weight Watchers Chickpea & Feta Salad Recipe
Recipe type: Salad
Prep time: 20 mins
Total time: 20 mins
A Mediterranean-inspired salad that’s delicious on a bed of greens or as a satisfying side dish.
In a medium bowl, place the chickpeas, garlic, scallions, red bell pepper, cucumber, parsley, olives, and feta cheese. Gently stir to combine.
In a small bowl, whisk together the lemon juice and olive oil and then pour over the chickpea mixture.
Season to taste with salt and pepper.
Cover and place in the refrigerator for at least 30 minutes to give the flavors a chance to meld.
Garnish with lemon zest and serve.
Nutrition & Cooking Notes
Nutritional Estimates Per Serving: 4 PointsPlus Value (PPV)
Next time, I’ll try adding some chopped tomato too.