Chickpea Chop Salad with Whipped Jalapeno Feta

Name: Chickpea Chop Salad with Whipped Jalapeno Feta
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 to 6 servings
Cuisine: Mediterranean
Ingredients: 1 (15.5-oz) can chickpeas, drained, rinsed, and well dried; 2 tbsp extra-virgin olive oil; 1 tsp kosher salt; 0.5 tsp freshly ground black pepper; 8 oz goat or sheep's milk feta cheese; 1 tbsp lime juice; 0.5 cup fresh mint leaves; 0.5 cup fresh cilantro leaves; 0.5-1 jalapeno, seeded and chopped; 1 garlic clove; 2 tbsp sheep's milk yogurt (if needed); 2 tbsp extra-virgin olive oil; 2 tbsp red wine vinegar; 1 tbsp lime juice; 2 tsp honey; 0.5 tsp kosher salt; 0.25 tsp freshly ground black pepper; 1 bunch curly green kale, deveined and sliced; 0.5 English cucumber, finely diced; 1 red bell pepper, finely diced; 1 cup halved cherry tomatoes; 0.5 cup roughly chopped toasted almonds

A chopped kale-and-vegetable salad piled over a spicy whipped jalapeno feta and topped with crispy roasted chickpeas for a high-fiber, B-vitamin-rich midday meal.

From The Young Forever Cookbook

Chickpea Chop Salad with Whipped Jalapeno Feta

Prep: 20 min
Cook: 25 min
Total: 45 min
Yield: 4 to 6 servings
Category: Salad
Cuisine: Mediterranean

Nutrition (estimated)

per 1 bowl

Calories: 430 kcal
Protein: 15 g
Fat: 28 g
Carbs: 32 g
Fiber: 9 g
Sugar: 9 g
Sodium: 780 mg

Ingredients

1 (15.5-oz) can chickpeas, drained, rinsed, and well dried
2 tbsp extra-virgin olive oil
1 tsp kosher salt
0.5 tsp freshly ground black pepper
8 oz goat or sheep's milk feta cheese
1 tbsp lime juice
0.5 cup fresh mint leaves
0.5 cup fresh cilantro leaves
0.5-1 jalapeno, seeded and chopped
1 garlic clove
2 tbsp sheep's milk yogurt (if needed)
2 tbsp extra-virgin olive oil
2 tbsp red wine vinegar
1 tbsp lime juice
2 tsp honey
0.5 tsp kosher salt
0.25 tsp freshly ground black pepper
1 bunch curly green kale, deveined and sliced
0.5 English cucumber, finely diced
1 red bell pepper, finely diced
1 cup halved cherry tomatoes
0.5 cup roughly chopped toasted almonds

Chickpeas Feta cheese Kale Almonds

Instructions

Chickpeas: Heat oven to 400°F; line a baking sheet with parchment. Toss chickpeas with olive oil, salt, and pepper. Roast 20–25 min until golden and crisp.
Whipped feta: Blend feta, lime juice, mint, cilantro, jalapeño, and garlic in a food processor about 2 min until smooth and whipped; stir in yogurt if too thick.
Dressing: Whisk all ingredients together in a large bowl.
Salad: Add kale to the dressing bowl and massage by hand. Mix in cucumber, red pepper, and tomatoes. Fold in most of the chickpeas, reserving some for garnish.
Serving: Spread a heaping spoonful of whipped feta along one side of each bowl. Add salad to the center and garnish with toasted almonds and remaining chickpeas.