Tessa Kiros Chickpea, Feta and Cilantro Salad
photo by Mika G.
- Ready In:
- 20mins
- Ingredients:
- 10
- Serves:
-
4-6
ingredients
- 1 (14 ounce) can chickpeas
- 1 cup olive oil
- 1 large red onion, chopped
- 5 garlic cloves, minced
- 2 red chilies, seeded and finely chopped
- 1 2⁄3 cups feta cheese, crumbled
- 4 scallions, green part only, chopped
- 1⁄2 cup cilantro, chopped
- 1 cup Italian parsley, chopped
- 1 lemon, juice of
directions
- Rinse and drain chickpeas and put them in a bowl.
- Heat 3 tablespoons of the olive oil and fry the red onions gently, until it is cooked through and lightly golden. Add the garlic and chili and cook for a few more seconds, until you can smell the garlic. Take care not to brown the garlic. Let cool completely.
- Add feta, scallion, cilantro, parsley and lemon juice to the chickpeas and season with pepper and a pinch more salt, if needed. Add the cooled garlic oil and remaining olive oil and mix very well.
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RECIPE SUBMITTED BY
<p>I am a working wife and mother of 3. My boys are teenagers (17 and 19)and my daughter is 10 years old. My daughter was adopted from South Korea and because of that Korean food has become one of my passions. We visited Korea for two weeks in the summer of 2007 and had the best time ever! We love Korea! </p>
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