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 or my Persian Meatballs. Eat it with a crusty roll or warm pita. It's also good packed for a work week lunch or a picnic because it transports well, staying fresh and vibrant for a few hours. Olives would be welcome in this salad too.
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.
cherry tomatoes, quartered
baby cucumbers, chopped
large or 2 medium sized lemons
15-16 ounce cans of chickpeas, rinsed and drained
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
In This Recipe
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!