Middle Eastern Vegetable Salad
seeded, cored, and cut into ½-inch cubes
cut into 1/2-inch cubes
19 oz can chickpeas, rinsed and drained
chopped fresh parsley
chopped fresh mint leaves
julienned fresh basil leaves
cut into ½-inch cubes
freshly squeezed lemon juice
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.