Meatless Monday is way more exciting with this dish. Of course, it also makes a really great high fiber side. And yes, I get really excited about fiber. — Vanessa Rissetto

Start to finish: 30 minutes

Serves: 8 as a side, 4 as a main

  • 2 tbsp. (30 mL) extra-virgin olive oil
  • 1/2 medium red onion, diced
  • 3 garlic cloves, minced
  • 3 cups (456 grams) cooked or canned chickpeas
  • 2 cups (304 grams) grape tomatoes, halved
  • 1/2 cup (75 grams) crumbled feta cheese
  • 1/2 cup (3 grams) sliced basil
  • 16 kalamata olives, pitted and halved or chopped
  • 1/4 cup (25 grams) sliced scallions
  • Zest and juice of 1 lemon

  1. In a skillet over medium heat, warm oil until shimmering.
  2. Add onion and garlic, cooking until softened. Remove mixture from heat and let cool slightly.
  3. In a large bowl, combine chickpeas, tomatoes, feta, basil, scallions, olives, lemon zest, and lemon juice. Stir in onion-garlic mixture and toss to coat.
  4. Dish can be made ahead and chilled. It’s best served at room temperature.