Best 3 Chickpea Feta Salad Over Greens Recipes

Are you looking for an easy, nutritious and delicious meal option? Look no further than a chickpea feta salad served over a bed of fresh greens! This salad combines the goodness of protein-rich chickpeas, tangy feta cheese, crunchy greens, and a light and flavorful dressing. Whether you're a vegetarian seeking a healthy lunch, or a meat-lover looking for a light and refreshing side dish, this chickpea feta salad over greens offers a delightful culinary experience that caters to various dietary preferences and tastes.

Check out the recipes below so you can choose the best recipe for yourself!

CHICKPEA, BARLEY, AND FETA SALAD

Chickpea, Barley, and Feta Salad image

Recipe for a grain salad made with barley, garbanzo beans, feta, and green beans.

Provided by Dawn Perry

Yield Makes 4 servings

Number Of Ingredients 10

Ingredients

8 ounces green beans, halved crosswise
Kosher salt
1 cup pearled, hulled, or hull-less barley
1 teaspoon olive oil
1/4 cup raw sunflower seeds
1 15.5-ounce can chickpeas, rinsed
4 ounces feta, crumbled
2 tablespoons chopped fresh dill
2 tablespoons fresh lemon juice
Toasted Spice Vinaigrette

Steps:

Cook green beans in a large pot of boiling salted water until crisp-tender, about 3 minutes. Using a sieve or a slotted spoon, transfer to a bowl of ice water.
Return water to a boil, add barley, and simmer until tender (refer to packaging for timing); drain. Let cool on a baking sheet.
Heat oil in a small skillet over medium heat. Cook sunflower seeds, tossing occasionally, until golden brown, about 5 minutes; let cool.
Toss green beans, barley, sunflower seeds, chickpeas, feta, dill, lemon juice, and vinaigrette in a large bowl.

BAKED FETA AND GREENS WITH LEMONY YOGURT

Baked Feta and Greens with Lemony Yogurt image

Vegetarian mains don't have to take an hour to prepare. Warm feta, crispy chickpeas, and wilted hearty greens become a fork-and-knife entrée in about 30 minutes.

Provided by Chris Morocco

Categories Onion Collard Greens Kale Curry Feta Garlic Chickpea Yogurt Lemon Juice Bread Dinner Quick and Healthy Quick & Easy Bake Vegetarian 30 Days of Groceries

Yield 4 servings

Number Of Ingredients 12

Ingredients

6 Tbsp. extra-virgin olive oil, divided
1 medium onion, sliced
2 bunches hearty greens, such as collard greens and/or Tuscan kale, ribs and stems removed, leaves sliced
1 1/2 tsp. curry powder, divided
2 tsp. kosher salt, divided, plus more
1 tsp. freshly ground black pepper, divided
1 (1/2-lb.) block Greek or Bulgarian feta, sliced 1/2" thick
4 garlic cloves, crushed
1 (15-oz.) can chickpeas, drained, rinsed
1/2 cup plain whole-milk Greek yogurt
1 Tbsp. fresh lemon juice
Toasted country-style bread (for serving)

Steps:

Preheat oven to 350°. Heat 2 Tbsp. oil in a large heatproof skillet over medium. Add onion and cook, stirring occasionally, until softened, 6-8 minutes. Add greens in handfuls, letting wilt before adding another handful, and cook, stirring occasionally, until bright green and crisp-tender, about 5 minutes. Add 1/2 tsp. curry powder; season with 1 tsp. salt and 1/2 tsp. pepper. Stir to combine, then add 1 cup water. Lay feta over greens and transfer skillet to oven. Bake until feta is soft, 10-12 minutes.
Meanwhile, heat remaining 4 Tbsp. oil in a medium nonstick skillet over medium. Add garlic and cook, stirring, until fragrant and just beginning to turn golden around the edges, about 2 minutes. Add chickpeas, season with 1 tsp. salt and 1/2 tsp. pepper, and continue to cook, tossing occasionally, until browned and crisp around the edges, 8-10 minutes. Add remaining 1 tsp. curry powder and toss to combine.
Stir yogurt and lemon juice in a small bowl; season with a pinch of salt.
Scatter chickpeas and toasted garlic over greens and feta. Dollop with seasoned yogurt. Serve with toast alongside.

GREEN SALAD WITH CHICKPEAS

Green Salad with Chickpeas image

Chickpeas, white balsamic vinegar, and honey join olives, tomatoes, red onion, and greens for a new twist on a Greek salad. You can use white-wine vinegar in place of the balsamic -- just add more honey to taste.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Time 10m

Number Of Ingredients 9

Ingredients

1 head Bibb or Boston lettuce, torn
1 cup cherry tomatoes, halved or quartered
1/2 cup canned chickpeas, drained and rinsed (from one 14-ounce can)
1/2 cup Cerignola or other green olives
1/4 medium red onion, thinly sliced
1 tablespoon white balsamic vinegar
1 teaspoon honey
3 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper

Steps:

Make the salad: Mix together lettuce, tomatoes, chickpeas,olives, and onion.
Make the dressing: Combine vinegar and honey. Pourin oil in a slow, steady stream, whisking constantly untilemulsified. Season with salt and pepper.
Pour dressing over salad just before serving; toss to coat.

Tips:

For the best flavor, use fresh, ripe chickpeas. If using canned chickpeas, be sure to rinse and drain them well before using.
If you don't have feta cheese on hand, you can substitute another type of cheese, such as goat cheese or Parmesan cheese.
To add a bit of sweetness to the salad, try adding a handful of dried cranberries or chopped apple.
For a more flavorful dressing, use a combination of olive oil and lemon juice. You can also add a teaspoon of honey or maple syrup for a touch of sweetness.
If you're short on time, you can use pre-washed greens for the salad. Just be sure to pat them dry before adding them to the bowl.

Conclusion:

This chickpea feta salad is a delicious and healthy meal that can be enjoyed for lunch or dinner. It's packed with protein, fiber, and vitamins, and it's also a good source of healthy fats. The salad is easy to make and can be tailored to your own taste preferences. So next time you're looking for a quick and easy meal, give this chickpea feta salad a try. You won't be disappointed!