The Spiced Life

Musings & Recipes From My Kitchen

  • Home
  • About Me
  • FAQ
  • Dishes By Region
  • Archive and Index
  • Creative Cookie Exchange
  • Contact
  • Privacy Policy
You are here: Home / chickpeas / A Shockingly Successful Lemon Garbanzo Salad With Feta Cheese

A Shockingly Successful Lemon Garbanzo Salad With Feta Cheese

September 22, 2008 By Laura 9 Comments

Sharing is caring!

  • Facebook
  • Yummly
  • Twitter
  • Email

I am sure some of you are wondering why I made the thing if I was so shocked at its success? Well I knew I would like it–and I was even certain my kids would eat it by component–i.e., eat all of the cukes, then all of the tomatoes, then the feta cheese, etc., and depending on what they got obsessed with possibly ignore parts of the salad they would normally like. And that is what Sammy did–although she did eventually eat it all when she realized (after much protestation) I was not going to pick more chickpeas out of the main salad for her to eat. But Alex shoved this salad in by the huge, non-discriminating spoonful and refilled her bowl twice!

That is unheard of.

The minute this salad got posted over on the Cooking Light Bulletin Board, it got put on my to try list. I knew I would make some alterations, but the basic idea looked fantastic. It made for an extremely quick, easy and flavorful lunch. And so healthy! And apparently very kid-friendly (although granted my kids are not picky).

I am submitting this dish to My Legume Love Affair: 3rd Helping, a monthly blog event celebrating legumes created by Susan over at The Well Seasoned Cook. This month the round up will be hosted by Lucy at Nourish Me.

As always with my “throw-together” type meals, measurements are approximate and should be done to your taste.


Lemon Garbanzo Salad With Feta Cheese
Adapted from Cooking Light

*2/3 cup quick cooking uncooked bulgur, cooked to package’s direction
3 T lemon juice (about 1 1/2 lemons)
a few drizzles of extra virgin olive oil
1 15 oz can chickpeas, drained and rinsed
2 cucumbers, peeled, seeds scraped out and roughly chopped
**1/4 t dried oregano
2-3 T chopped flat leaf (Italian) parsley
2-3 handfuls of cherry or grape tomatoes, sliced in half if you want to take the time (I did not)
crumbled feta to taste (I used 2-3 oz)
1/4 cup finely chopped red onion
salt and pepper to taste
lemon wedges for garnish

*mine came out very watery–I find it is better to follow each particular brand’s directions, CL called for soaking the bulgur in 1 cup boiling water plus 2 T lemon juice

**CL called for dill, fresh or dried. Someday I will remember to buy dill. I subbed oregano, not because it tastes the same but because I think it goes with the same flavors.

Toss everything together and serve with extra lemon wedges in case people want it more lemony.

Filed Under: chickpeas, cucumbers, salads, tomatoes, vegetarian

« Getting Lazy With Luscious Lime Meltaways
The Problem With Being The Only Cook In Your Household: Chocolate Orbit Cake »

Comments

  1. HoneyB says

    September 22, 2008 at 7:34 pm

    I would eat that! I’d probably shovel it in too.

    Reply
  2. LeilaZ99 says

    September 22, 2008 at 8:30 pm

    Looks yummy!! I’m all about easy, throw-together, kid friendly lunches! This looks like one that both of my little people would like too!

    Reply
  3. Lucy says

    September 22, 2008 at 10:08 pm

    Sounds wonderful. Look glorious!

    Thank you so much or your entry to My Legume Love Affair 3.

    Reply
  4. Beth says

    September 23, 2008 at 1:35 am

    this sounds right up my street. If its got feta in Im happy

    Reply
  5. Grace says

    September 23, 2008 at 11:06 am

    ooooh, i’m liking this! i’m liking it a lot! the texture alone looks fabulous, and the combination of ingredients sounds perfect. bravo! 🙂

    Reply
  6. Robin Sue says

    September 23, 2008 at 1:43 pm

    I love these type of salads and could eat them by the buckets but sadly my family doesn’t:-( So when they aren’t looking I treat myself with these recipes cut in fourths! So I can do this to this recipe too. All the more for me!!

    Reply
  7. noble pig says

    September 23, 2008 at 4:13 pm

    Oh how lovely, I love garbanzo’s! Thank you for posting such a wonderful salad recipe!

    Reply
  8. KJ says

    September 23, 2008 at 8:11 pm

    fresh and light salads are always a winner. This one sounds delicious.

    Reply
  9. Susan says

    September 29, 2008 at 7:19 pm

    Yes, a shovel. : ) Sometimes a dish just makes you want to go crazy. Bulgur, chickpeas and feta sound like the perfect trio.

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Hi! I’m Laura and I am a recovering history major who has re-channeled all of my passion for learning about the history of different countries to learning about their food culture. That doesn’t mean every dish on here is strictly authentic, but it does mean that even my adaptations are not undertaken lightly. My goal is to show you–by doing–that these dishes are possible in your kitchen. Including desserts because I have quite the sweet tooth! Read More…

Twitter Facebook Pinterest Instagram
Enter your email here and never miss a post!

Popular Posts

  • Restaurant Style Beef Vindaloo
  • Taralli Dolci di Pasqua (Southern Italian Easter Cookies): #CreativeCookieExchange
  • Mexican Ramen Bowl
  • Grandma’s Beef and Noodles
  • New Orleans Style Pain Perdu (French Toast)
  • Saag Gosht (Beef in Fragrant Spinach Sauce)
  • Moroccan Inspired Couscous Bowl with Ground Beef, Veggies and Caramelized Onions (redux)
  • Middle Eastern Scrambled Eggs with Meat and Onion: Review of An Edible Mosaic
  • North Indian Baked Eggs: Review of Seven Spoons
  • Goan Influenced Goat Stew in the Slow Cooker

Copyright © 2008–2023 The Spiced Life