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Lemony Chickpea Salad

Eat it with a crusty roll or warm pita. It’s also good packed for a work week lunch or a picnic because it transports well, staying fresh and vibrant for a few hours. Olives would be welcome in this salad too.
By Jill Nammar

Lemony Chickpea Salad

Letting the salad stand for a few minutes after preparation will draw out some of the moisture in the tomatoes and cucumbers, making a light dressing.

Lemony Chickpea Salad
 
Prep Time
Total Time
 
Eat it with a crusty roll or warm pita. It’s also good packed for a work week lunch or a picnic because it transports well, staying fresh and vibrant for a few hours. Olives would be welcome in this salad too.
Author:
Recipe Type: Side
Serves: 1 big bowl
Ingredients
  • 1 pint cherry tomatoes, quartered
  • 4 scallions, diced
  • 4 baby cucumbers, chopped
  • 1 large or 2 medium sized lemons
  • 2 15-16 ounce cans of chickpeas, rinsed and drained
  • 4 ounces of crumbled feta cheese or diced avocado
  • Fresh mint, torn or chopped
  • Olive oil, I used unfiltered.
  • Sea salt and fresh cracked pepper
  • Olives, pita, crusty bread for serving
Instructions
  1. Place the tomatoes, scallions, cucumbers and chickpeas in a bowl. Add the juice of a lemon. Drizzle in some olive oil, add a pinch or two of salt and pepper. Be careful with how much salt you add. Feta is generally salty. Sprinkle in the fresh mint and toss. Let stand 3-5 minutes. Add the feta to the salad and toss again. You can also reserve the feta for sprinkling on top of each portion. Serve and enjoy!
Jill Nammar

Jill Nammar

Jill Nammar believes in cooking with freedom, intuition and joy and that it's meant to be a soothing, positive and creative experience. She cooks with Mediterranean, Moroccan, Mexican and South East Asian influences, and her chocolate obsession makes it impossible for her to resist brownies, even for breakfast. JIll lives in the Boston area with her husband, Tom, and their happy beagle-mix, Ellie.

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Originally Published: August 5, 2013

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