Chickpea and Feta Salad
|Author:||Inspired by Vegetarian Times|
|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)|
|2||medium carrots, grated (1 cup)|
|1/2||red bell pepper, finely diced (1/2 cup)|
|1/4 cups||toasted sunflower seeds|
|2||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|
- Whisk together lemon juice and oil in bowl. Stir in leek, and season with salt and pepper, if desired. Set aside.
- 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.
- 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.
- 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.