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
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.
- 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
- 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!