| Level: | Easy |
| Total: | 15 min |
| Active: | 15 min |
| Yield: | 4 servings |
Ingredients
- 3 tablespoons olive oil
- 1/2 teaspoon grated lemon zest, plus 3 tablespoons lemon juice
- Kosher salt and freshly ground black pepper
- Kosher salt and freshly ground black pepper
- 5 cups mixed greens (about 10 ounces)
- 1 cup grape tomatoes, halved lengthwise
- One 15-ounce can chickpeas, drained
- 2 kirby cucumbers, sliced into half-moons
- 1 large shallot, chopped
- 1/2 cup crumbled plain or herbed feta, crumbled
Instructions
- Mix together the olive oil, lemon zest and juice and some salt and pepper in a small bowl. In a large bowl, gently toss together the greens, tomatoes, chickpeas, cucumbers, shallot and feta.
- Toss the dressing with the salad just before serving.
Nutrition Facts
| Calories | 341 calorie |
| Total Fat | 17 grams |
| Saturated Fat | 4 grams |
| Cholesterol | 17 milligrams |
| Sodium | 707 milligrams |
| Carbohydrates | 37 grams |
| Dietary Fiber | 9 grams |
| Protein | 13 grams |
| Sugar | 9 grams |
Reviews
Great tasting and easy to make side salad. The combination of feta with the lemon vinaigrette reminded me of a Greek salad. The chickpeas really add some texture and sustenance to this salad!
This salad was delicious; however I am not a fan of olive oil and lemon juice for a dressing. I used a light balsamic salad dressing.
My husband and I were not impressed with the vinaigrette, we ended up adding Italian dressing.
iWonderful! Made according to recipe. Next time I will try adding olives and cilantro or parsley.
Great flavor and easy prep