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!
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