Makes 2 Servings - $1.95 per serving Show Detailed Pricing
- 15 ounces canned chickpeas
- 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.
Note: for a gluten free version, substitute gluten free bread for the wheat bread.
Yummy - bright - easy - filling - served with grilled sandwich: brie-panini-with-fresh-pear-and-red-fruit-jam
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.
Easy to make and full of flavor!