Description
This fresh herb salad has the perfect balance of textures and flavors— featuring toasted chickpeas, feta, lemon, and hot chili oil. Easy to customize. Ready in 15 mins.
Ingredients
Units
Scale
- 2 tablespoons extra virgin olive oil
- 2 lemons, halved
- 2 cloves garlic, smashed
- 1 (15.5-ounce) can chickpeas, drained and well dried
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 8 ounces feta, cubed
- 1 tablespoon hot chili oil (I used homemade)
- 3 cups mixed fresh herbs (such as fresh basil, mint, parsley, dill, tarragon, cilantro, or/and oregano), rinsed, and patted dry
Instructions
- In a large flat-bottom sauté pan or cast-iron skillet, heat olive oil over medium heat and swirl to cover the bottom of the pan. Place the lemons cut side down close to the edge of the pan.
- Add garlic, followed by chickpeas in the center of the pan and spread them out in a single layer. Season with salt, pepper, paprika, and cumin. Stir gently to well coat the chickpeas and allow them to toast, for about 2 minutes. The lemons should be blackened at this point. Remove them from the pan using tongs and set aside to cool.
- Switch heat to low. Stir in feta and drizzle with hot chili oil. Combine well and remove from heat.
- To assemble one serving, place a handful of mixed fresh herbs on a serving plate, top with the chickpeas and feta mixture. Squeeze the juice from one half-blackened lemon on top of the salad. Enjoy!
Nutrition
- Serving Size: 1
- Calories: 432
- Sugar: 16.5g
- Sodium: 834.5mg
- Fat: 25.5g
- Saturated Fat: 10.3g
- Carbohydrates: 42.7g
- Fiber: 8.1g
- Protein: 15g
- Cholesterol: 50.5mg
