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Smoky Chickpeas Salad
A smoky Greek chickpea salad with red onion, eggplant and tomatoes, finished with feta cheese, oregano and lemon juice, served over rice pilaf.
Ingredients
Instructions
Drain and season the chickpeas, then saute them over medium-high heat until well browned, about 7 minutes.
Add the red onion, eggplant and tomatoes, cooking until softened, about 3 minutes.
Stir in the feta cheese, oregano, lemon juice and olive oil for 3 minutes.
Cook the rice pilaf separately according to package directions.
Let everything simmer for about 14 minutes so the flavors meld.
Taste and adjust the seasoning.
Serve hot over the rice pilaf, garnished with fresh herbs.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
