Preconception · Lunch
Mediterranean Chickpea & Feta Salad
Chickpeas, cucumber, tomatoes and feta in a lemon-oregano dressing - the ten-minute lunch that covers folate, fiber and calcium in one bowl.
Per serving (approx.): 540 kcal · 22 g protein · 46 g carbs · 30 g fat · 13 g fiber
Ingredients
for 2 people
- 480 gcanned chickpeas, drained
- 1cucumber, diced
- 250 gcherry tomatoes, halved
- 100 gfeta, crumbled
- ½red onion, finely sliced
- 3 tbspolive oil
- 1lemon, juiced
- 1 tspdried oregano
- 10 gparsley, chopped
Open this recipe in the interactive app to scale servings, switch to oz and cups, and tick ingredients off as you cook.
Method
- Dress. Whisk the olive oil, lemon juice, oregano and seasoning in the bottom of a big bowl.
- Toss. Add chickpeas, cucumber, tomatoes, onion and parsley; toss well so the beans soak up the dressing.
- Finish. Fold in the feta gently and let it sit 5 minutes before eating - it improves as it sits, and keeps a day in the fridge.
Worth knowingChickpeas are a preconception multitasker: folate, iron, zinc and fiber in the same tin. This salad is built to be doubled.
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