Greek Chickpea Salad Persian cucumbers are often called Middle Eastern cucumbers. If they’re not available, use a regular cucumber, peeled and seeded. For the salad: ½ cup cooked, drained and rinsed chickpeas 1 medium tomato, cut in ½-inch wedges 1 Persian cucumber, sliced ½ a baby red onion, thinly sliced ¼ cup parsley leaves 2 tablespoons dill sprigs 2 ounces goat-milk feta For the dressing: 4 teaspoons extra virgin olive oil 2 teaspoons red wine vinegar 1 teaspoon apple cider vinegar Pinch flaky sea salt Black pepper to taste Add chickpeas, tomato, cucumber, red onion, parsley and dill to a bowl and crumble feta over the top. Whisk dressing ingredients together in a small bowl and pour over salad. Toss to combine and serve immediately...
Posted on: Wed, 09 Jul 2014 12:01:35 +0000