The 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!

CHICKPEA 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…