Plant-Based Deliciousness

Garbanzo Bean and Feta Salad

The snow has almost disappeared completely around here and it’s beginning to feel like the edge of Spring. While nothing is blooming just yet, birds can be heard singing and it’s not as cold as it was just one week ago. We can almost go out without coats on.

One day last week though was unseasonably warm and I decided to throw this salad together for lunch on the back deck and have since enjoyed it three different ways: 1) all by itself; 2) over a bed of lettuce, salad-style, and 3) slightly mashed and spread on crackers.

I do recommend using this recipe as a base and playing around with ingredient types and amounts. Cannellini beans, or any white bean, really, would be likely be tasty. As would Mediterranean or other herbed feta.

Garbanzo Bean & Feta Salad

2 – 15-ounce cans garbanzo beans, rinsed & drained

5 ounces feta cheese, crumbled

1/4 cup green onions, chopped

1/2 – 1 cup fresh parsley, chopped

lemon juice, to taste

1 1/2 teaspoons olive oil

salt, to taste

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Combine everything in a large glass bowl and adjust seasoning to taste.

Cover and refrigerate at least 1 hour before serving cool or room temperature.

garbanzo bean & feta salad



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