Herb salad with chickpeas and feta

Delight your taste buds with a refreshing herb salad featuring savory chickpeas and tangy feta cheese. A flavorful and nutritious dish to savor.

Ingredients:

• 2 lemons
• 1 can chickpeas, drained and well dried
• 3/4 cup olive oil
• Salt and pepper
• 230g feta, broken into large chunks
• 2 dried chiles de árbol, smashed
• 2 cloves garlic, smashed
• 3 cups mixed soft herbs (such as mint, parsley, chives, cilantro, tarragon, and/or dill)

Instructions:

1. Preheat the oven to 400°F. Slice one lemon into thin half moons and reserve the other for later use.
2. Combine the lemon slices and chickpeas with 3 tablespoons of olive oil on a baking sheet with edges. Season with salt and pepper, then arrange them in a single layer on the sheet. Roast, giving the pan a shake midway, until the chickpeas start to turn crispy and the lemons caramelize, which should take about 25 minutes.
3. In the meantime, place the feta, chiles, and garlic in a tall jar. Add the roasted chickpeas, lemon slices, and any remaining oil from the baking sheet. Squeeze juice from half of the saved lemon. Warm up the remaining olive oil and pour enough to cover the feta entirely.
4. Allow the ingredients to marinate for a minimum of 20 minutes, or you can leave them for up to 5 days (if marinating for longer, store in the fridge and bring to room temperature before serving).
5. When you are ready to serve, mix the herbs in a large bowl with salt, pepper, and the juice from the other half of the lemon. Drizzle enough oil from the feta and chickpeas jar to coat the herbs evenly (usually about 3 tablespoons, but adjust to taste). Distribute the seasoned herbs onto plates, then top with feta, chickpeas, and lemon slices if desired. Enjoy immediately.

Summary:

• Calories: 3051 kcal
• Fat: 233 g
• Protein: 77 g
• Carbs: 208 g
• Potassium: 2052 mg
• Magnesium: 460 mg