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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.

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

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Ms B. on 4/7/2018
Yummy - bright - easy - filling - served with grilled sandwich: brie-panini-with-fresh-pear-and-red-fruit-jam
Rating: 5
TheFiveDollarFoodie: So glad you liked it, paired it with our panini. Good choice!
Linda H. on 1/22/2018
A flavorful burst of summer sunshine, via the fresh mint leaves, to brighten our winter day in Ohio! Easy to make, light, delectable, loaded with protein, altogether delightful. And I'll share a nifty little secret - if there are leftovers, simply warm them slightly and toss on hot, freshly cooked pasta. (Maybe add another drizzle of olive oil also.) Wow! In fact, that is such a good use of this recipe that you could make it for that purpose, tossing all with hot pasta, and bringing down the per-serving cost even further, I imagine.
Rating: 5
TheFiveDollarFoodie: Thanks so much for sharing, Linda! We are so glad to hear you enjoyed the salad. Great idea to repurpose the leftovers!
Nancy A. on 1/17/2018
Easy to make and full of flavor!
Rating: 5