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!
Jill has been cooking and serving meals for most of her life. As she was growing up, he parents owned a restaurant and an ice cream parlor where she became immersed in food. The kitchen is truly her comfort zone. Jill's recipes are influenced by France, the Mediterranean and Morocco, and often the bright flavors of Southeast Asian cuisine, too. She cooks to inspire others to whip up flavorful food in their own kitchens. Each recipe has a notes section with helpful tips, techniques and secret ingredients to follow. Taste and see how easy it is to create delicious meals.