Chickpea salad with feta and cilantro

Delicious chickpea salad with tangy feta and fresh cilantro, a zesty combo that will tantalize your taste buds. Perfect for a light and healthy meal!

Ingredients:

• 1¼ cup chickpeas, soaked overnight, and cooked OR two cans.
• ½ c olive oil, divided
• 1 large red onion, finely chopped
• 1 jalapeno or other pepper, seeded and chopped fine OR ½ t red pepper flakes (or to taste)
• 5 cloves garlic, chopped fine
• juice of one lemon
• 1 cup feta
• ½ cup chopped cilantro
• 1 cup chopped parsley

Instructions:

1. Boil the chickpeas until tender if using dried chickpeas (approximately 1½-2 hours). Strain the beans.
2. Cook the red onion gently in ¼c of olive oil. If using dried pepper flakes, saute them together with the red onion. Once the onion has softened and turned slightly translucent magenta, add the garlic and fresh pepper if desired. Saute for another half a minute or until the aroma of the garlic fills the air. Remove from heat and let it cool a bit.
3. Extract the lemon juice into a bowl. Combine the chickpeas with the remaining olive oil, and season with salt and pepper (be cautious with the salt due to the feta's saltiness). Pour the onion mixture over the chickpeas (including the oil) and mix well. (I prefer adding it while still warm to enhance the blending of flavors).
4. Crush the feta, then mix in the chopped cilantro and parsley. Adjust the seasoning if needed, and serve the dish at room temperature.

Summary:

• Calories: 2428 kcal
• Fat: 156 g
• Protein: 78 g
• Carbs: 195 g
• Potassium: 2668 mg
• Magnesium: 284 mg