Mediterranean Chickpea Salad
Prep time: 
Total time: 
Serves: 2-4
  • 2 cups chickpeas (rinsed and drained if it's canned)
  • 1 cup cherry tomatoes (cut up in quarters)
  • 1 cup cucumbers (cut up in small cubes)
  • ¼ cup scallions
  • ½ cup feta cheese
  • 4-5 mint leaves
  • ½ lemon
  • himalaya (or kosher) salt & pepper
  • 2 tbsp olive oil
  1. Rinse and drain the chickpeas and set aside
  2. Mix the tomatoes, cucumbers and scallions in a small bowl
  3. Squeeze the juice of half lemon on the veggies
  4. Pour the veggies over the chickpeas
  5. Sprinkle the salad with feta cheese, mint, himalaya salt and pepper. Mix it lightly.
  6. Pour the olive oil over salad and serve.
  7. Keep it refrigerated for up to 4-5 days.
Recipe by Garden in the Kitchen at