Chickpea, Tomato, Mint, and Feta Salad with Garlic-Parmesan Crostini
This light but filling salad is loaded with protein and vitamins. Chickpeas are high in protein and fiber, while feta adds protein, calcium, and B-vitamins and a foodie touch to this inexpensive dish. The mint really makes it if you can find fresh mint at a good price (we often grow our own), though you can substitute other fresh or dried herbs if you have them. Garlic crostini are tasty and quick to prepare.
Makes 2 Servings
- $2.79 per serving
Show Detailed Pricing
-
15
ounces
canned chickpeas $1.13
-
1
tomato 45¢
-
6
romaine lettuce leaves 60¢
-
1
tablespoon
mint leaves 15¢
-
2
ounces
feta cheese $1.68
-
4
tablespoons
olive oil 85¢
-
1
tablespoon
balsamic vinegar 18¢
-
*
1
pinch
salt and pepper, to taste optional
-
- For the Garlic-Parmesan Crostini:
-
2
cloves of garlic, peeled and minced 18¢
-
1
tablespoon
parmesan cheese, grated 14¢
-
2
slices of bread 25¢
-
Total Cost:
$5.59
-
Per Serving:
$2.79
*Optional ingredients are not counted towards pricing
Instructions:
- Drain liquid from the chickpeas and place them in a medium bowl.
- Chop the tomato, lettuce, and mint into bite-sizes pieces and add to chickpeas; then add the feta cheese.
- In a cup mix together 3 tablespoons of the oil, 1 tablespoon vinegar and salt and pepper to taste and pour over the salad. With a spoon and fork, toss the salad to coat with the dressing.
- For the garlic crostini: sprinkle the garlic and parmesan over two slices of bread and drizzle the remaining olive oil on top. Toast until the bread and garlic are lightly browned.
Notes:
- for a gluten free version, substitute gluten free bread for the wheat bread.