This chickpea and mint salad is refreshing, light and perfect as a side salad with grilled chicken or fish or as a quick lunch. You can swap the chickpeas for any other canned beans that you have on hand or substitute mint with chives or basil. We especially love the combination of lemon and mint but of course, use what is readily available at your nearby fruit and vegetable stalls.
2 cans chickpeas, drained
2 medium tomatoes, chopped
1 medium cucumber, peeled, deseeded and diced
2 garlic cloves, grated
⅛ cup chopped mint
1 tablespoon lemon zest
¼ cup lemon juice
½ cup extra-virgin olive oil
1 ½ teaspoons salt
1 teaspoon freshly ground black pepper
¼ cup mint leaves
¼ cup crumbled feta cheese
1 In a small bowl, add garlic, salt and lemon juice. Mix and let sit for 5 minutes. This allows the lemon juice to break down the garlic so that it tastes less pungent and raw in the salad.
2 Then, whisk extra-virgin olive oil into your lemon-garlic mixture. Add chopped mint and lemon zest and mix until just combined.
3 In a medium-sized bowl, add tomatoes, cucumbers and chickpeas; toss.
4 Pour vinaigrette over vegetables and toss until all are coated with the salad dressing.
5 Top salad with crumbled feta and mint leaves. Serve cold or at room temperature.