Middle Eastern Chickpea Salad

• Vegetarian
• Gluten free

• Produce

  • 1 Bell pepper, orange
  • 1 15 ounce can Chickpeas
  • 1 English cucumber, large
  • 1 clove Garlic
  • 1 pint Grape tomatoes
  • 3 Lemons, Zest and Juice of
  • 1/4 cup Mint, fresh
  • 1/4 cup Parsley
  • 1 Red bell pepper
  • 5 Scallions

• Condiments

  • 2 tsp Of gourmet garden basil stir in paste

• Baking & Spices

  • 1/2 tsp Black pepper, freshly-cracked
  • 1 tsp Kosher salt

• Oils & Vinegars

  • 1/2 cup Olive oil

• Dairy

  • 3/4 cup Feta

Found on cookinginstilettos.com

Description

Ingredients

• 1 large English cucumber, seeded and diced
• 5 scallions, diced (white and green parts)
• 1 15 ounce can of chickpeas, drained and rinsed
• 1 pint of grape tomatoes, halved
• 1 red bell pepper, seeded and diced
• 1 orange bell pepper, seeded and diced
• 1/4 cup of parsley, minced
• 1/4 cup of fresh mint, minced
• 3/4 cup of crumbled feta, divided
• Zest and Juice of 3 lemons
• 2 teaspoons of of Gourmet Garden Basil Stir In Paste
• 1 clove of grated garlic
• 1/2 cup of olive oil (I love using an unfiltered olive oil )
• 1 teaspoon of kosher salt
• 1/2 teaspoon of freshly cracked black pepper

Directions

• In a large bowl, toss together the cucumber, diced scallions, chickpeas, grape tomatoes, diced red and orange bell pepper, parsley, mint and a 1/2 cup of the crumbled feta.
• In a small bowl, whisk together the lemon zest and juice, Basil paste, and garlic.
• Slowly whisk in the olive oil so that everything emulsifies.
• Add the salt and pepper and whisk again.
• Pour the vinaigrette over the vegetables and chickpeas and toss to combine.
• Garnish with the remaining 1/4 cup of feta cheese and serve with toasted pita chips for serving.
• Enjoy!