CHICKPEA SALAD WITH CUCUMBER, TOMATO, FETA, AND LEMON VINAIGRETTE

imageI made this today for lunch. I bought fresh sheep’s milk feta and added nectarines from the farmers market.

this lemon dressing is my absolute favorite!

But the best part is the Spenser is eating it too!

 

VALLEYBRINK ROAD

IMG_8795The first time I ate chickpeas that weren’t from a can, I was blown away. They have so much potential to absorb flavor and are much more than a bland, slightly mushy bean. I would recommend making a batch of the cooked chickpeas ahead of time, keeping them in the fridge, and using them here and there throughout the week. This is a light, delicious, and healthy recipe that makes me want summer to be here already. A great dish to make ahead for a party and just top with the feta right before serving. Enjoy!

IMG_8789CHICKPEA SALAD WITH CUCUMBER, TOMATO, FETA, AND LEMON VINAIGRETTE

Serves 4

3 cups of cooked chickpeas (recipe below)
1 cucumber, peeled, quartered, and sliced 1/4 inch thick
2 french breakfast radishes, thinly sliced on the mandoline
1 tablespoon chives, thinly sliced
2 scallions, thinly sliced into rounds
2 tomatoes, halved, cored, and cut into…

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One Response to CHICKPEA SALAD WITH CUCUMBER, TOMATO, FETA, AND LEMON VINAIGRETTE

  1. HWard says:

    This looks delicious. On my grocery list!

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