This past weekend, Ashleigh, Emily and I had the chance to get together at Ashleigh's house and discuss our blog as well as eat some good food, of course! I have been wanting to make a chickpea salad lately, so this was an excellent opportunity to make it without it going to waste. I had in mind to make roasted chickpeas as a snack, but that didn't happen.
One thing is for sure; we never go hungry when we get together. Ashleigh and Emily made some things that they will be posting about as well. I made this recipe before that someone else gave me, but I wanted to make it my own. My idea of making it my own quickly got shot down because Emily said it didn't have enough flavor. After emptying Ashleigh's spice cabinets, we got it how we wanted it.
This recipe is so light and refreshing; it would make a great side dish or an appetizer.
I chopped some red onion and grape tomatoes and added a container of feta cheese.
I then added spinach, olive oil and some salt and pepper.
I am still learning as to which seasonings to use in the kitchen. So Emily helped me out and added more flavors.
The recipe I had made before called for red chili flakes, which we thought would give it too much heat, so I only used a little chili powder. We then added the chickpeas and the juice of a whole lemon.
Chickpea Feta Salad
- 1/4 cup chopped red onion
- 2 tbs olive oil
- chili powder to taste
- juice of whole lemon
- 8 oz. feta cheese
- whole package of spinach
- grape tomatoes, quartered
- salt and pepper to taste
- whole can of chickpeas, drained and rinsed
Chop the onion, grape tomatoes, then add the feta cheese to it. Next, add the remainder of the ingredients. The longer it sets the more the flavors will POP!
Holly is a Wife, Mother, and a Business Manager