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 - $2.79 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
  • * 1 pinch salt and pepper, to taste
  • For the Garlic-Parmesan Crostini: 
  • 2 cloves of garlic, peeled and minced
  • 1 tablespoon parmesan cheese, grated
  • 2 slices of bread
*Optional ingredients are not counted towards pricing

  1. Drain liquid from the chickpeas and place them in a medium bowl.
  2. Chop the tomato, lettuce, and mint into bite-sizes pieces and add to chickpeas; then add the feta cheese.
  3. 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.
  4. 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.
  • for a gluten free version, substitute gluten free bread for the wheat bread.

The $5 Foodie

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