Chickpea Salad

Add some toasted bread and summer stone fruit and you have an entire meal that does not require the stove or the oven. Perfect for the hot summer nights when you want something light and cool.

Ingredients

2 15-ounce cans of chickpeas, drained and rinsed
1/4 cup olive oil
juice of 1 lemon
1 garlic clove, finely grated or a pinch of garlic powder
8 ounces greek feta, preferably from a block of cheese in brine (not pre-crumbled)
1 1/2 cup fresh parsley, chopped
1/2 cup fresh mint, chopped
salt and pepper to taste

Instructions

1. In a large bowl, mix chickpeas with olive oil, lemon juice and garlic.

2. Crumble in the feta and mix in herbs.

3. Add salt and pepper to taste.

Notes

• I serve this with walnuts that I toast and salt with a little olive oil in a skillet.

• You can use 2 cups of any fresh herbs that you have on hand, including basil, dill, and cilantro.

• Sometimes I use more or less feta or herbs depending on the beans to cheese to herb ratio I’m in the mood for.