Martha Stewart Living Chickpea, Tomato, and Feta Salad

When my two boys were younger they absolutely loved tomatoes. I would catch them eating cherry tomatoes straight out of the fridge. As they have gotten a little over they have changed their love of tomatoes to a love of pickles and berries. I will hear them sneaking around stuffing fistfuls of blueberries in their mouths. My husband loves cooked tomatoes, but isn't a fan of raw tomatoes unless their heirlooms. I try to vary our diet as much as I can to include many types of fruits and vegetables, even the ones that not all of my family cares for. Recently, Martha Stewart Living Magazine had a recipe for Chickpea, Tomato, and Feta Salad, which looked like a nice blend of vegetables and protein and very easy to put together.

This recipe has 8 ingredients. It takes approximately 15 minutes to prepare and makes 4 servings. All the ingredients I either had or were easy to find at my local grocery store. I used cherry tomatoes since finding grape tomatoes can be hit or miss at my local stores, and I always prepare flat-leaf parsley since it chops finer. The cucumber I purchased was on the large side, so I cut it into eighths, instead of quarters like the recipe suggested. I followed the remainder of the recipe as written.

I love salads that take only minutes to prepare. This recipe is very easy to put together and the ingredients are basic. I found that this salad made more than the 4 servings suggested, we had more than enough for two meals for my family of four. The lemon juice makes a nice dressing and is light and doesn't overpower the other ingredients. I added more than the suggested 2 ounces of feta since my family loves this type of cheese. Overall, a nice blend of protein and vegetables that literally can be made in minutes.

For the recipe go to Chickpea, Tomato, and Feta Salad. (This recipe from the site doesn't have the cucumber, the magazine had 1/2 of a cucumber chopped)