@jillyeatz

Ingredients

• 2 cans (15 oz each) Chickpeas (drained and rinsed)
• 1 medium Red Onion (diced)
• 0.33 cup Fresh Parsley (chopped)
• 1 large Lemon (zest only (for bright flavor) and juice for dressing)
• 0.5 cup Hemp Hearts (raw, adds protein and crunch)
• 200 g Feta Cheese (whole tub, crumbled)
• 3 tablespoons Olive Oil (extra‑virgin preferred)
• 3 tablespoons Lemon Juice (freshly squeezed)
• 1 tablespoon Maple Syrup (or honey if preferred)
• to taste Salt (preferably sea salt)
• to taste Black Pepper (freshly ground)

Instructions

1. Drain and Rinse Chickpeas

   Open the two cans of chickpeas, pour them into a colander, rinse under cold water, and let them drain well.

   Time: PT2M

2. Dice Red Onion

   Trim the ends of the red onion, halve it, and dice into small, uniform pieces.

   Time: PT3M

3. Chop Parsley

   Rinse the parsley, shake off excess water, and finely chop about one‑third cup.

   Time: PT2M

4. Zest the Lemon

   Using a microplane or fine grater, zest the lemon, being careful to avoid the white pith.

   Time: PT1M

5. Combine Main Ingredients

   In the large mixing bowl, add the drained chickpeas, diced red onion, chopped parsley, lemon zest, hemp hearts, and crumble the feta over the top.

   Time: PT5M

6. Make the Dressing

   In a small jar or bowl, whisk together olive oil, fresh lemon juice, maple syrup (or honey), a pinch of salt, and a few dashes of black pepper until emulsified.

   Time: PT3M

7. Dress and Toss

   Pour the dressing over the salad and toss gently until everything is evenly coated.

   Time: PT3M

8. Serve or Store

   Serve immediately or refrigerate for up to 2 days. Give the salad a quick stir before serving if it has sat.

   Time: PT1M

Nutrition Facts

Calories

450

Protein

13 g

Carbohydrates

28 g

Fat

20 g

Fiber

8 g