Greek Chickpea & Tomato Bowl
Illustration generated by AI. So is the recipe, then checked by MealPrep's allergen, diet and nutrition rules.
Greek · 30 min · Beans · vegetarian, gluten-free
343 cal
12g protein
40g carbs
15g fat
per serving · estimated
Ingredients
- 2 cans (15 oz each) canned chickpeas
- 1 pint cherry tomatoes
- 1 small red onion
- 1 cup crumbled feta cheese
- 1/4 cup chopped fresh parsley
- 1 tbsp olive oil
- 1 lemon
- to taste salt
- to taste black pepper
Method (tap to check — screen stays awake)
- Drain and rinse the canned chickpeas; set aside.
- Chop the cherry tomatoes and red onion into bite-sized pieces.
- In a large bowl, combine chickpeas, cherry tomatoes, red onion, and chopped parsley.
- In a small bowl, whisk together olive oil, juice of half the lemon, salt, and pepper to make the dressing.
- Pour the dressing over the chickpea mixture and toss gently to coat.
- Crumble feta cheese over the top of the salad.
- Squeeze the remaining lemon juice over the salad for extra flavor.
- Serve immediately or chill for 10 minutes for a cooler, more refreshing taste.
Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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