Greek Chickpea Salad with Fresh Herbs
Author: Flying on Jess Fuel
Recipe type: Side Dish
Serves: 4-6 servings
- 1 (15 oz) can chickpeas, rinsed and drained
- ½ large English cucumber, quartered and sliced
- 2 large or 6 baby beets, cooked and chopped
- ¾ cup grape tomatoes, halved or quartered
- ¼ cup kalamata olives, halved
- ½ cup crumbled feta cheese
- 4 green onions, thinly sliced
- 5 parsley sprigs, stems removed, finely chopped
- 5 dill sprigs, stems removed, finely chopped
- 5-6 large basil leaves, finely chopped
- 5-6 mint leaves, finely chopped
- Juice and zest of 1 lemon
- 2 tbsp olive oil
- 1 tbsp red wine vinegar
- Salt & pepper, to taste
- In a large bowl, combine chickpeas, cucumbers, beets, tomatoes, olives, feta, onions, and herbs. Toss to combine.
- To the mix, add lemon zest, juice of half the lemon, olive oil, vinegar, salt, and pepper.
- Taste and if necessary add additional lemon juice, salt, or pepper.
- Enjoy immediately or store in an airtight container in the refrigerator.
Recipe by Flying on Jess Fuel at https://www.jessfuel.com/greek-chickpea-salad-with-fresh-herbs/
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