Light & Lemony Chickpea Salad With Fresh Mint And Feta
- 1 cherry tomatoes, quartered
- 4 scallions, diced
- 4 baby cucumbers, chopped
- 1 large or 2 medium sized lemons
- 1 15-16 ounce cans of chickpeas, rinsed and drained
- 4 ounces 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!
tomatoes, scallions, baby cucumbers, lemons, chickpeas, feta cheese, fresh mint, olive oil, salt
Taken from food52.com/recipes/22429-light-lemony-chickpea-salad-with-fresh-mint-and-feta (may not work)