Chickpea and Feta Salad

Author:Inspired by Vegetarian Times
Yield:8 servings


2 tbsp. lemon juice
1 tbsp. olive oil
1/2 cups minced leek or red onion (white part only)
2 cups baby spinach leaves
2 cups cooked chickpeas (or 1 15-oz. can, rinsed and drained)
medium carrots, grated (1 cup)
1/2 red bell pepper, finely diced (1/2 cup)
1/4 cups toasted sunflower seeds
heads romaine lettuce, cut into 1/2-inch-thick ribbons
1 15- oz. can diced tomatoes, drained, optional
1/2 cups crumbled feta cheese
 Balsamic vinegar, for drizzling


  1. Whisk together lemon juice and oil in bowl. Stir in leek, and season with salt and pepper, if desired. Set aside.
  2. Roll 7 or 8 spinach leaves into tight cylinder, then slice into thin strips (see “How to Chiffonade” p. 42). Repeat with remaining spinach leaves.
  3. Combine spinach, chickpeas, carrots, bell pepper, and sunflower seeds in large bowl. Stir in leek mixture, and toss to coat. Season with salt and pepper, if desired.
  4. Divide romaine among 8 plates, top with chickpea salad, and arrange tomatoes around salad, if using. Garnish each serving with 1 Tbs. feta, and drizzle with balsamic vinegar.