Greek-Style Chickpea Salad

I’m obsessed with this recipe–straight from Serious Eats. It’s great for the summer: light, no cook, and healthy. Enjoy!

Ingredients

2 (15.5-ounce) cans reduced sodium chickpeas, drained and rinsed
1/2 small red onion, minced
3/4 cup cucumber, peeled, seeded, and chopped (about 1/2 large cucumber)
1/4 cup fresh mint leaves, minced
1 ounce reduced-fat feta cheese, crumbled (about 1/4 cup)
1 tablespoon fresh parsley, minced
3 tablespoons fresh lemon juice (about 1 large lemon)
2 tablespoons kalamata olives, pitted and minced
1 tablespoon Dijon mustard
1 tablespoon olive oil
1 garlic clove, minced or pressed
Kosher salt and freshly ground black pepper

In a large bowl, toss chickpeas, onion, cucumber, mint, feta and parsley.

In a small bowl, whisk lemon juice, olives, mustard, oil, and garlic together.

Pour dressing on top of the chickpea mixture and stir gently until combined. Season with salt and pepper to taste, and feel free to add slightly more cheese, lemon juice, oil, salt, or pepper right before serving.


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