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

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

Description: 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.

Servings: 2

Cost: $2.80 per serving

Ingredients

  • 15 ounces canned chickpeas $1.13
  • 1 tomato $0.45
  • 6 romaine lettuce leaves $0.60
  • 1 tablespoon mint leaves $0.15
  • 2 ounces feta cheese $1.68
  • 4 tablespoons olive oil $0.85
  • 1 tablespoon balsamic vinegar $0.18
  • 1 pinch salt and pepper, to taste * -
  •  
  • For the Garlic-Parmesan Crostini:
  • 2 cloves of garlic, peeled and minced $0.18
  • 1 tablespoon parmesan cheese, grated $0.14
  • 2 slices of bread $0.25
*Optional ingredients - not counted in pricing.

Instructions

  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.

Notes

  • for a gluten free version, substitute gluten free bread for the wheat bread.

Reviews
5.0 (3 reviews)

User: Ms
Rating:

Yummy - bright - easy - filling - served with grilled sandwich: brie-panini-with-fresh-pear-and-red-fruit-jam

User: Linda
Rating:

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.

User: Nancy
Rating:

Easy to make and full of flavor!

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