Mediterranean salad
Servings: 4 people
SALAD
- 1 can (15 oz) (240 g) chickpeas or 1½ cups cooked chickpeas
- 1 can (15 oz) (240 g) black beans or 1½ cups cooked beans
- 2 cups (300 g) cherry tomatoes halved
- 1½ cups (190 g) cucumber cut into small dice
- 1 cup (130 g) green bell pepper cut into small dice
- 4 (4) scallions thinly sliced
- 1 cup (25 g) flat-leaf parsley finely chopped
- ½ cup (70 g) kalamata olives pitted
- 4 oz (120 g) feta crumbled, or sun-dried tomatoes in oil
DRESSING
- 4 tbsp (4 tbsp) extra virgin olive oil
- 2 tbsp (2 tbsp) fresh lemon juice
- 2 tbsp (2 tbsp) apple cider vinegar
- 1 clove (1 clove) garlic grated
- ¼ tsp (¼ tsp) salt or more to taste
- ⅛ tsp (⅛ tsp) black pepper
- 1 tbsp (1 tbsp) sumac optional (substitute cumin or keep out)
- To a large bowl, add 1 can (15 oz) chickpeas and 1 can (15 oz) black beans, both drained and rinsed.Then add 2 cups cherry tomatoes (halved), 1½ cups cucumber (diced small), 1 cup green bell pepper (diced small), 4 scallions (thinly sliced), 1 cup flat-leaf parsley (finely chopped), ½ cup kalamata olives, and 4 oz feta (crumbled).
- In a small bowl, whisk 4 tbsp extra virgin olive oil, 2 tbsp fresh lemon juice, 2 tbsp apple cider vinegar, 1 tbsp sumac, 1 clove garlic (grated), ¼ tsp salt, and ⅛ tsp black pepper.
- Pour dressing over salad. Toss until well combined, then taste and adjust for salt. Ideally, set the salad aside for 15 to 20 minutes before serving it to allow the flavors to meld.
