Chickpea and Roasted Red Pepper Salad
Servings: 8
Ingredients
For Salad:
- 2 cans chickpeas, rinsed and drained
- 1/4 red onion, finely diced
- 1 jar roasted red peppers, chopped
- 8 ounces feta, crumbled
- 1/4 cup curly parsley leaves, chopped
- zest and juice from 1 lemon
- 1/4 cup olive oil
- salt and pepper, to taste
For Serving (optional):
- Pita bread rounds
- 1 cucumber, thinly sliced
- 1 head lettuce, torn
Instructions
- To make the salad, combine all of the ingredients together in a large bowl and toss. Refrigerate for at least an hour and up to three days.
- For serving, split pita rounds in half and fill with cucumber slices, lettuce and a heaping spoonful of chickpea salad.
Notes
Adapted from Chickpea and Roasted Red Pepper Salad at A Fit and Spicy Life.