Chickpea and Feta salad

Chickpea and Feta salad

This high-fiber, high-protein, low-fat salad travels well.


  • 1/4 cup chickpeas (fresh cooked or canned)
  • 1/4 cup crumbled feta cheese
  • 3/4 cup chopped raw veggies (onions, avocado, scallions, peppers, tomatoes, cucumber, and celery work well, but use your imagination)
  • 1 TBS lemon juice
  • 2 tsp olive oil
  • 1 tsp dried oregano
  • dash salt
  • dash pepper


  1. Rinse and drain chick peas
  2. Crumble feta cheese
  3. Chop vegetables into small (about 1/4″) cubes
  4. Mix all ingredients
  5. Refrigerate until ready to serve
  6. Serves one.

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