Chickpea salad with feta and herbs recipe

From Mina Stone, cookbook Lemon, Love, & Olive Oil

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

1. Place the chickpeas in a large pot of salted water, bring to a simmer, and simmer until they are very soft, an hour to an hour-and-a-half. Alternately, use the canned chickpeas.

Step 2

2. Place the chickpeas in a large bowl. Whisk together the olive oil, lemon juice, and grated garlic clove, if using. Pour the dressing over the warm chickpeas and sprinkle the salad generously with salt. Toss to combine all the ingredients and set aside to cool in the refrigerator.

Step 3

3. Once the salad has cooled down, taste for seasoning and add more salt, if necessary. Gently toss in the crumbled feta and herbs. To serve, garnish with mint leaves, drizzle with olive oil, and crack lots of freshly ground pepper on top.