Whipping up dishes like this lemony chickpea salad is a no brainer. Fresh mint adds sparkle. Feta gives it pleasant saltiness. Chickpeas lend protein, creaminess and substance. It's easy to prepare and anything but boring. Pair this salad with chicken or fish. Eat it with a crusty roll. It's also good packed for a work week lunch or a picnic because it transports well. Olives would be welcome here too.
Everyday, Ellie (my little beagle) and I go for a walk by the river. The water lilies are in bloom. It's hard to believe we're so close to Boston. The scene reminds me of a Monet painting. Memories of my favorite children's book, The Wind In the Willows, comes to mind. The salad, with warm pita bread, is a nice light lunch after a long walk.
Lemony Chickpea Salad Recipe
I like to keep the feta separate and sprinkle it over the top of my salad before I eat it. It stays drier that way. But you can toss it right into the salad if that's what you prefer.
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.
If you're vegan, avocado would be a nice substitute for the feta.
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
For Serving: olives, pita, crusty bread
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. Stir in the feta and toss again. You can also reserve the feta for sprinkling on top of each portion.
xo ~ Jilly
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