Chickpea and Feta Salad- Weight Watchers 4 Points PRINT
- YIELD: 6 servings
- PREP TIME: 12 min
|2||cup(s) canned chickpeas, rinsed and drained|
|2||clove(s) (medium) garlic clove(s), finely minced, or less to taste|
|2||Tbsp uncooked scallion(s), thinly sliced|
|½||large sweet red pepper(s), diced|
|2||Tbsp fresh parsley, fresh, finely minced|
|9||large olive(s), black or green, pitted and chopped|
|½||cup(s) crumbled feta cheese|
|1||Tbsp olive oil|
|3||Tbsp fresh lemon juice|
|⅛||tsp black pepper, freshly ground, or to taste|
|1||tsp lemon zest, for garnish|
In a medium bowl, combine chickpeas, garlic, scallions, red pepper, parsley, olives and feta cheese; toss to combine.
In a small bowl, whisk together oil and lemon juice; pour over chickpea mixture and season to taste with black pepper. Garnish with lemon zest; serve. Yields about 1/2 cup per serving.