5ouncessmall tomatoes (grape, cherry, etc.), halved or quartered
1/2cupfeta cheese, crumbled
4(3-inch) sprigsthyme
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.