Chickpea Salad with Feta & Basil

 

From Herbivoracious by Michael Natkin ($24.95, Harvard Common Press, 2012)

Recipe © by Michael Natkin and used by permission of The Harvard Common Press.

10 minutes prep time              Serves 3 as an entree or 8 as a side dish

What You Need

  • 2 (15 oz) cans chickpeas, rinsed and drained
  • Half a red onion, finely diced
  • Half an English cucumber, finely diced
  • 1 jar roasted red or yellow peppers, roughly chopped
  • 1/2 lb feta cheese, crumbled
  • 1 garlic clove, crushed and minced
  • 1 handful fresh basil leaves, torn
  • 3 Tbsp fresh lemon juice
  • 1/4 c extra-virgin olive oil
  • Kosher salt
  • Freshly ground black pepper

What You Do

  1. Combine chickpeas, onion, cucumber, roasted peppers, feta, garlic, basil, lemon juice, and olive oil in a salad bowl. Toss well.
  2. Taste and add salt and pepper as needed. Depending on how salty your feta is, you might not need any salt.
  3. Serve right away, or refrigerate for up to a few hours.

 

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