1(19oz/540 ml) can chickpeas, drained, rinsed and drained again
4 ½ tablespoons olive oil
1 ½ tablespoons lemon juice
½ teaspoon dried oregano
½ teaspoon ground cumin
1 small garlic clove, minced
⅓ medium English cucumber, halved lengthwise and sliced
½ cup diced red onion
½ small red bell pepper, diced
12 cherry tomatoes, each halved
Salt and freshly ground black pepper
8 cups mixed baby salad greens
4 ½ oz (125 g) feta cheese, broken or cut into small bits
Instructions
Combine all ingredients, except salad greens and feta, in a small bowl. Cover and refrigerate until ready to serve. (This part of the salad can be made 2 hours before needed. Toss again before plating.)
When ready to serve, divide and mound the salad greens on 4 plates. Divide and top with chickpea mixture and feta cheese.
Serve and enjoy!
Notes
Recipe source: Eric Akis as featured in the November 4, 2013 issue of “The Province”.
Recipe by Salu Salo Recipes at https://salu-salo.com/greek-style-chickpea-salad/