I ran into this recipe from Fifteen Spatulas and we really enjoyed it. My husband especially liked it, and it works nicely with any grilled meat. Perfect for summer meals or fall ones if you live in a warm climate like I do.
I was drawn to it because I love all the ingredients and mostly because it features feta cheese which is one of my favorites and it stands up well as a left-over.
I find that many salads with cheese don’t hold up well after the first day. The cheese short of melts and seems off to me. It’s not the taste but the texture which bothers me, and it makes me feel like it has gone bad which I know can’t be the case. Nevertheless, our tongues guide our taste I find. Feta seems not to have this problem. It stays nice and firm.
This is easy to make so do give it a try.
- 1 bunch of fresh asparagus
- 1 15oz can of chickpeas, rinsed
- 1/3 c red onion, diced (or scallions)
- 1/4 c fresh parsley, minced
- 3 oz or so of feta cheese, crumbled
- 1 tbsp lemon juice
- 2-3 tbsp olive oil
- 1 tsp a good vinegar–rice wine, white or red wine, balsamic
- salt and pepper.
- Take a spear of the asparagus and bend until it snaps. Then line it up with rest of the spears and cut them at the break point. Save these tough pieces for a soup or discard. Cut the remaining spears in bite-sized rings.
- Add the chickpeas and the onion. Throw in the parsley and cheese.
- In a separate bowl, mix the lemon juice, olive oil, vinegar, and salt and pepper, whisk vigorously and then pour over the veggies and mix thoroughly.
- This serves up nicely on the spot but also benefits from a little sitting time in the fridge.
NOTES: substitute any bean you like, especially kidney beans as an alternative. Note that you need not cook the asparagus. It would definitely not improve the dish to do so.
- Chickpea, Feta and Basil Salad with a side of Gratitude (bitsandbreadcrumbs.com)
- Mediterranean Chickpea Salad With Lemon-herb Dressing (sarasmarketbakery.wordpress.com)
- Chickpea Salad (dellacucinapovera.com)