Caramelized Onion & Feta Chickpea Salad

Yield

4 servings

Prep Time / Cook Time

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Activity Guide

Bike Touring, Car Camping, Picnic

Ingredients

  • 1 15-ounce can of chickpeas
  • 1/3 to 1/2 cup onion, finely chopped
  • 1/2 bell pepper, chopped
  • 1/3 cup pepita seeds
  • 1/3 to 1/2 cup crumbled feta cheese
  • 1-2 lemons
  • 2 tablespoons chopped basil or parsley
  • 3 tablespoons olive oil
  • salt, to taste

Tools

  • Can opener
  • Cutting board
  • Knife
  • Large bowl
  • Mixing spoon
  • Skillet
  • Stove with simmer control

Method

  1. Place chickpeas and diced bell pepper in a large bowl and set aside.
  2. Heat 1 tablespoon of oil in skillet with medium-low to medium heat and add chopped onions. Stirring occasionally, cook onions about until they are caramelized. They should be dark brown and slightly crispy. When onions are done, add them to the chickpeas and bell pepper in bowl and set skillet aside.
  3. Place pepita seeds in the skillet and turn on heat to medium high. Watch the pepita seeds closely. Toasting pepita seeds should only take a minute or so. They will start to puff up and look slightly browned. Add the toasted pepita seeds to the bowl of ingredients.
  4. Squeeze lemon juice over ingredients and add olive oil, basil or parsley, crumbled feta cheese and a pinch of salt. Stir ingredients and taste. Adjust seasoning with more lemon juice, oil and/or salt if needed. Serve immediately or refrigerate and served when salad is chilled.