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Chickpea Feta Salad with Celery

Make-ahead meatless salad that's loaded with protein and fiber
Author: Shelby Kinnaird | Diabetic Foodie
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 3 cups

Ingredients 

FOR THE DRESSING

FOR THE SALAD

  • 1 (15-ounce) can chickpeas, rinsed and drained
  • 2 stalks celery, sliced
  • 5 ounces small tomatoes (grape, cherry, etc.), halved or quartered
  • 1/2 cup feta cheese, crumbled
  • 4 (3-inch) sprigs thyme

Instructions

TO MAKE THE DRESSING

  • In a small glass jar with a screw-top lid, combine the vinegar, oil, and pepper.
  • Shake until well combined.

TO MAKE THE SALAD

  • In a large bowl, combine the chickpeas, celery, and tomatoes. Add the feta and dressing and mix well. 
  • Run your thumb and index finger down the length of each thyme sprig (top to bottom) to remove the leaves. Add the leaves to the salad and discard the stems. Refrigerate, covered, if not eating right away.
  • Spoon the chickpea salad into serving bowls.

Notes

Watching sodium? You can cut the sodium in this recipe by about half if you cook your own chickpeas without any added salt.
Don't finely chop the celery, leave it in larger (but still bite-sized) pieces for lots of crunch.
Any tomatoes will work, but I especially like the small, long marzano tomatoes cut into quarters.

Nutrition Info Per Serving

Nutrition Facts
Chickpea Feta Salad with Celery
Serving Size
 
0.75 cup
Amount per Serving
Calories
234
% Daily Value*
Fat
 
13
g
20
%
Saturated Fat
 
4
g
20
%
Trans Fat
 
0
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
5
g
Cholesterol
 
15
mg
5
%
Sodium
 
788
mg
33
%
Potassium
 
84
mg
2
%
Carbohydrates
 
23
g
8
%
Fiber
 
7
g
28
%
Sugar
 
5
g
6
%
Protein
 
12
g
24
%
Vitamin A
 
650
IU
13
%
Vitamin C
 
11.6
mg
14
%
Calcium
 
120
mg
12
%
Iron
 
4.1
mg
23
%
Net carbs
 
16
g
* Percent Daily Values are based on a 2000 calorie diet.