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Middle Eastern Vegetable Salad
Course
Salad
Prep Time
20
minutes
minutes
Author
Liza Agbanlog
Ingredients
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
Dressing
1/2
cup
freshly squeezed lemon juice
2
cloves
garlic
minced
1/2
cup
good olive oil
Kosher salt and freshly ground black pepper
Instructions
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.
Notes
Source:
foodnetwork.com