CHICKPEA SALAD salad is one of those side salads that I just can’t seem to live without, and this slightly more substantial version sure hits the spot!
This salad is cool and crisp, loaded with delicious add-ins, and dressed simply with good olive oil, lemon juice, and sea salt!
Yield: Serve 6
Prep Time: 15 minutes
Cook time: 0 minutes
Total time: 15 minutes
Ingredients:
- 8 Persian cucumbers, diced
- 1 pint cherry tomatoes, halved
- 1 cup chickpeas (rinsed)
- ¼ cup finely sliced red onion
- 1 tablespoon chopped fresh
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh mint
- 2 tablespoons fresh lemon juice (juice of about ½ medium lemon)
- 2 tablespoons olive oil
- Sea salt, to taste
Preparation:
- Place the diced cucumbers, the cherry tomatoes, the chickpeas, the red onion half of the parsley and half of the mint into a large bowl; add the lemon juice and the olive oil, along with a couple of good pinches of sea salt, and gently toss together to combine.
- Spoon the salad out onto a serving platter or into a salad bowl, and sprinkle over top the remaining ¼ cup of feta cheese and the remaining herbs, and serve enjoy.
