Garbanzo and feta salad with warm bread
This fresh salad is already made; just warm it and serve with toasted bread to make it a proper dinner. The chickpeas, feta, and herbs need only heat and a moment to meld before you eat.
About 180 calories a serving, 8 g protein, 10 g carbohydrate, 12 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.
To buy
- one loaf bread
From your shelf
- one container garbanzo and feta salad
Staples
- 1 tablespoon olive oil
- Slice the bread in half lengthwise and set it cut-side up on a baking sheet. Toast at 400°F [200°C] until the edges are golden, about 5 minutes.
- While the bread toasts, transfer the salad to a small pot or skillet and warm over medium heat, stirring gently, until heated through, about 3 minutes. Do not boil.
- Drizzle 1 tablespoon of olive oil into the warm salad and stir. Divide between two plates or bowls.
- Cut the toasted bread into pieces and serve alongside the salad for scooping and soaking up the oil.
Note Swap the bread for pita or focaccia if you have it. Leftover salad keeps, covered, for two days in the fridge; serve it cold or warm. The herbs and feta are plenty on their own, but a simple green salad on the side adds volume.
On the label
CHICKPEAS (GARBANZO BEANS, WATER, SALT), TOMATO, CUCUMBER, FETA CHEESE (PASTEURIZED MILK, SALT, CHEESE CULTURE, ENZYMES, POTATO STARCH), KALAMATA OLIVES (KALAMATA OLIVES, WATER, SALT, VINEGAR, OLIVE OIL, HERBS AND SPICES), PASTEURIZED LEMON JUICE, OLIVE OIL, GARLIC, PARSLEY, SPEARMINT, SALT, GARLIC AND PEPPER SEASONING (DEHYDRATED GARLIC, MALTODEXTRIN, BLACK PEPPER, BROWN SUGAR, DEHYDRATED ONION, DEHYDRATED RED BELL PEPPER, SALT, PARSLEY, SUNFLOWER OIL, NATURAL FLAVOR, CONTAINS LESS THAN 2% OF: TRICALCIUM PHOSPHATE).
Fresh & Easy, deli salads, serving 106 g. Ingredients as printed on the label.
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Cooks as feta, chickpeas. Half of it left? Use up the feta.