Middle Eastern Vegetable Salad

Middle Eastern Vegetable Salad

Course Salad
Prep Time 20 minutes
Author Liza Agbanlog


  • 4 green onions thinly sliced
  • 1 lb tomatoes seeded, cored, and cut into ½-inch cubes
  • 1 English cucumber cut into 1/2-inch cubes
  • 1 19 oz can chickpeas, rinsed and drained
  • 1/3 cup chopped fresh parsley
  • 1/3 cup chopped fresh mint leaves
  • 1/3 cup julienned fresh basil leaves
  • 8 oz feta cheese cut into ½-inch cubes


  • 1/2 cup freshly squeezed lemon juice
  • 2 cloves garlic minced
  • 1/2 cup good olive oil
  • Kosher salt and freshly ground black pepper


  • In a large bowl, combine the green onions, tomatoes, cucumber, chickpeas, parsley, mint and basil. Set aside.
  • To make the dressing, whisk together the lemon juice and garlic in a small bowl. Slowly whisk in the olive oil and then season with salt and pepper.
  • Pour the dressing over the salad, add the feta cheese and then toss gently to coat all the ingredients. Season with salt and pepper as needed.