Chickpea and feta salad

[Mariesoleil]

Ingredients:

• 1 15-oz. can of chickpeas (garbanzo beans), drained
• Half a red onion, thinly sliced
• Half an orange bell pepper, thinly sliced
• Half a green bell pepper, thinly sliced
• 2 garlic cloves, crushed
• 1 teaspoon salt (or more, to taste)
• 2 tablespoons olive oil + 1 tablespoon olive oil
• Fresh-ground black pepper (to taste)
• Red pepper flakes (added to taste)
• Fresh parsley (Though it pains me to say so, you can use dried parsley flakes for this dish. Go on. No one's watching.)
• A good chunk of Feta cheese, crumbled
• 1 lime

Other ingredients:
Pita bread
To begin, tear or cut the pita bread in half, and separate the pockets, top from bottom. Each piece of pita bread will yield four pieces of the eventual hard toast. Line the pita pieces on a baking dish, brush them with olive oil, and bake at 400 for about five minutes. You want them to be toasted and slightly crispy. Bring them out of the oven and set aside.

For the main dish:

• Cook the onions over medium-high heat for about a minute
• Add the peppers, sprinkle with salt, and reduce the heat to medium. Let the onions and peppers cook together for about four minutes
• Add the chickpeas and garlic and stir all the ingredients together
• Squeeze the lime over the pan, stir, and then add the pepper flakes and the parsley
• Then dump in about half the feta
• Stir to combine and until the feta just starts to melt
• Transfer the dish to a large bowl, add the remaining feta and some parsley and serve with the pita chips

This dish is so fast, it comes together in a manner of minutes. It's also incredibly healthy, intensely flavorful, and was a huge hit at my dinner table. Enjoy!


Winepairings: Chickpea and feta salad (Thanks, Gordo)

[chartreuse]

mmmm! this is going on the menu for next week.