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Categories:
chickpeas red onion cucumber mint Feta cheese fresh parsley lemon juice kalamata olives variation olive oil garlic salt
Viewed: 43 - Published at: 8 years agoIngredients
- 2 (15 1/2 ounce) cans chickpeas, drained and rinsed
- 1/2 small red onion, minced
- 3/4 cup cucumber, peeled, and chopped (about 1/2 large cucumber)
- 1/4 cup fresh mint leaves, minced
- 2 ounces feta cheese, crumbled (about 1/2 cup)
- 1 tablespoon fresh parsley, minced
- 3 tablespoons lemon juice
- 2 tablespoons kalamata olives, pitted and minced
- 1 tablespoon Dijon mustard (use any variation)
- 1 tablespoon olive oil
- 1 garlic clove, minced
- salt and pepper (to taste)
Method
- In a large bowl, toss together chickpeas, onion, cucumber, mint, feta and parsley.
- In a small bowl, whisk together lemon juice, olives, mustard, oil, and garlic.
- Pour dressing into the large bowl with chickpeas and vegetables until combined.
- Season with salt and pepper to taste.
