Name: Greek Chickpea and Feta Salad (Revithosalata)
Total time: 15 min
Cuisine: Greek
Ingredients: 1 cup canned chickpeas; 2 oz feta cheese; 0.5 cup cucumber; 0.5 cup cherry tomatoes; 0.25 cup red onion; 2 tbsp flat leaf parsley; 1 tbsp extra virgin olive oil; 1 tbsp lemon juice; 0.5 tsp dried oregano; 0.25 tsp salt; 0.25 tsp black pepper

Lunch · Greek · 15 min

Greek Chickpea and Feta Salad (Revithosalata)

Calories: 542
Protein: 21g
Carbs: 49g
Fat: 31g

Ingredients

1 cup canned chickpeas
2 oz feta cheese
0.5 cup cucumber
0.5 cup cherry tomatoes
0.25 cup red onion
2 tbsp flat leaf parsley
1 tbsp extra virgin olive oil
1 tbsp lemon juice
0.5 tsp dried oregano
0.25 tsp salt
0.25 tsp black pepper

Method

01Drain and rinse the canned chickpeas thoroughly in a colander under cold running water, then pat dry.
02In a medium salad bowl, combine the drained chickpeas, crumbled feta cheese, diced cucumber, halved cherry tomatoes, and finely chopped red onion.
03Add chopped fresh flat leaf parsley and dried oregano to the salad bowl.
04Drizzle extra virgin olive oil and freshly squeezed lemon juice over the salad ingredients.
05Season with salt and freshly ground black pepper to taste.
06Gently toss all ingredients together until evenly mixed and coated in dressing.
07Let the salad sit at room temperature for 10 minutes before serving to allow the flavors to meld.

Cook it with the whole plan around it

Citigrove builds the week around your macros, keeps the grocery list in step, and tracks what you actually ate.