This recipe for Mediterranean Chickpea Salad with Feta combines fiber-rich chickpeas (also know as Garbonzo beans, with fresh veggies and creamy Feta cheese. Eat it as a side dish, or put it on some lettuce and call it lunch.
115 ½-ounce can garbanzo beans drained and rinsed or 2 cups fresh cooked chickpeas (garbanzo)
1cuppeeledseeded, diced cucumber (if using hothouse English or Persian cucumber, no need to peel or seed)
1-pintcherry tomatoesor grape tomatoes halved - about 1 cup
¼cupdiced or thinly sliced red onion
3tablespoonsminced fresh parsley - or to taste
1tablespoonminced fresh mint
⅓cupgood quality extra virgin olive oil
⅛cupfresh lemon juice or red wine vinegar
½ to 1cupcrumbled feta cheese
Salt and freshly ground pepperto taste
Combine the chickpeas, cucumber, tomatoes, red onion, parsley, mint, and any other optional herbs in a large bowl. In a small bowl whisk together the olive oil and lemon juice or vinegar, season with salt and pepper. Pour enough dressing on the salad to coat well. (You may not need all the dressing.) Gently stir in the crumbled feta. Taste and adjust seasonings. Chill for at least 1 hour; stir and serve.
While this salad is best if left to marinate in the refrigerator for an hour or so, it can be served immediately.Optional additional herbs might include fresh dill, fresh oregano, or fresh marjoram. Be gentle when stirring so you don't break the feta into crumbs - you want some nice cubes/chunks of feta.