Greek Chickpea Salad

 So..what am I eating this week? 

 Well.. let’s see.  I’ve developed this weird food aversion since starting my second trimester (nothing too serious the the supposed miserable 1st trimester, and NOW I start with the weird food things.)  It isn’t a real aversion I would say, I’ve just become really really pickyWhich is SO strange for me- the girl that will eat everything you put in front of me- or at least try it, anway. 

So.. it has become fairly difficult to judge what I will or wont want at the moment.  Last night my Fireman was working, leaving me at home to fend for myself for all meals. 

I had seen a version of a Greek Salad in one of my cooking magazine for this month- boasting the serious use of  fresh herbs. If it ever a better time to start attempting to go meatless once or twice a week, this is the time to do it.  Unique and not so unique produce and fresh herbs are booming and at peek of freshness this time of year! 

I took advantage of it with this salad.  Aside from the fact that it took all of 8 minutes to throw together (chopping included) it is preggo belly friendly with the use of heart healthy fats found in the olive oil and lemon juice dressing, lean plant based protein from the chickpeas (used organic- less sodium) and kept it safe by making sure my Feta cheese was pasturized.  I seasoned with just a touch of salt, but really focused on getting flavor by using three different kinds of fresh herbs.  I made a Greek risotto last week and thrw in some fresh dill.. I couldn’t help but use it again here.  Too much added salt can cause increase in blood pressure- a risk all pregnant women have due to the mega increase of blood volume.

I brought the leftovers from my batch last night for lunch today.

I can’t wait for lunch…

Greek Chickpea Salad

Yield: 4 servings

Serving Size: 1 1/4 cups each


  • 1 (15-ounce) can organic garbanzo beans, rinsed and drained
  • 1 cup cherry tomatoes, halved
  • 1 large cucumber, seeded and chopped
  • 1 tablespoon fresh parsley, chopped
  • 1 tablespoon fresh oregano, chopped
  • 1 tablespoon fresh dill, chopped
  • 1/3 cup (about 2 ounces) pasturized feta cheese
  • 1/3 cup pitted black olives, sliced
  • 1 teaspoon fresh lemon zest
  • 2 tablespoon fresh lemon juice
  • 1 tablespoon extra virgin olive oil
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper


In a large bowl, combine first 8 ingredients. Add in lemon zest, juice, olive oil and toss to combine. Season with salt and black pepper. Serve chilled

Nutritional Information:

Calories: 198; Fat: 10 g; Carbohydrate: 17 g; Fiber: 4 g; Protein: 10 g; Sodium: 515 mg

Speak Your Mind