Chickpea Feta Salad with Leek Vinaigrette

Chickpea Feta Salad with Leek Vinaigrette recipe from Down to Earth Organic and Natural.

8 Servings

Updated: Mon, 10/08/2018 - 8:20am


  • 2 Tablespoons lemon juice
  • 1 Tablespoon olive oil
  • ½ cup minced leek (white part only)
  • 2 cups baby spinach leaves
  • 2 cups cooked chickpeas or 1 (15-ounce) can, drained
  • 1 cup grated purple cabbage
  • 2 medium carrots, grated
  • ½ cup bell peppers, diced
  • ½ cup toasted sunflower seeds (substitute any other toasted nuts or seeds)
  • 2 heads romaine lettuce, cut into ½" thick ribbons
  • ½ cup crumbled feta cheese
  • Aged balsamic vinegar for drizzling


  1. Whisk together lemon juice and oil. Add leeks and set aside.
  2. Roll 7 or 8 spinach leaves into a tight roll, then slice into thin strips. Repeat with remaining spinach.
  3. Toss spinach, chickpeas, cabbage, carrots, bell peppers and sunflower seeds in a large bowl. Toss with leek mixture. Season with salt and pepper if desired.
  4. Divide romaine among 8 plates and top with chickpea salad mixture. Garnish each plate with 1 Tablespoon feta and drizzle with balsamic vinegar. Enjoy!