Chickpea And Feta Salad
Chickpea And Feta Salad
With its mix of red, green, and white ingredients, this makes a colorful luncheon dish or appetizer. I love to make it in the summer when fresh herbs are plentiful.
Servings
6
servings
Ingredients
- 1 pound dried chickpeas
- 2 kirby cucumbers
- 2 small red chiles
- 1 medium red onion, finely chopped
- 1 cup loosely packed mint leaves, finely chopped
- 1 cup loosely packed cilantro leaves
- mâche or arugula
- 1/2 pound feta, cut into small cubes
- 5-6 tablespoon freshly squeezed lemon juice
- grated zest of 1 lemon
- 4 tablespoon extra-virgin olive oil, plus more dressing for dressing the garnish
- 1 tablespoon honey
- kosher salt
- freshly ground black pepper
Directions
- Place the chickpeas in a bowl, cover with cold water, and soak overnight.
- Drain the chickpeas and place them in a large saucepan with enough water to cover. Bring to boil over high heat. Lower the heat and cook, partially covered, until they are soft, about 35 minutes. Drain in a sieve and place in a large bowl.
- Trim the ends of the cucumbers. Cut the cucumbers in ½ lengthwise and remove the seeds. Cut the cucumbers into ½-inch cubes. Combine them with the chickpeas.
- Cut the chiles in ½ lengthwise, then core, seed, and finely chop (see note). Combine them with the chickpeas and cucumbers, and add the onion, mint, and cilantro.
- Mix the lemon juice and zest, oil, and honey. Toss with the salad and season to taste with the salt and pepper. Place the dressed salad on a bed of mâche sprinkled with extra-virgin olive oil. Top with the feta and serve.