Chickpea, Tomato, Mint, and Feta Salad with Garlic-Parmesan Crostini

This light but filling salad is loaded with protein and vitamins. Chickpeas are high in protein and fiber, while feta adds protein, calcium, and B-vitamins and a foodie touch to this inexpensive dish. The mint really makes it if you can find fresh mint at a good price (we often grow our own), though you can substitute other fresh or dried herbs if you have them. Garlic crostini are tasty and quick to prepare.

Makes 2 Servings - $2.07 per serving Show Detailed Pricing

  • 1 can of chickpeas (15 oz.)
  • 1 tomato
  • 6 romaine lettuce leaves
  • 1 tablespoon mint leaves
  • 2 ounces feta cheese
  • 4 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • pinches of salt and pepper 
  •  
  • For the Garlic-Parmesan Crostini: 
  • 2 cloves of garlic, peeled and minced
  • 1 tablespoon parmesan cheese, grated
  • 2 slices of bread
Prep time: 6 minutes
Cook time: 4 minutes (for garlic crostini)

Drain liquid from the chickpeas and place them in a medium bowl. Chop the tomato, lettuce, and mint into bite-sizes pieces and add to chickpeas; then add the feta cheese. In a cup mix together 3 tablespoons of the oil, 1 tablespoon vinegar and salt and pepper to taste and pour over the salad. With a spoon and fork, toss the salad to coat with the dressing.

For the garlic crostini: Sprinkle the garlic and parmesan over two slices of bread and drizzle the remaining olive oil on top. Toast until the bread and garlic are lightly browned.

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