Chickpea and Feta Salad



  • 2 cups canned chickpeas, rinsed and drained

  • 2 garlic cloves, or less to taste, finely minced

  • 2 Tbsp uncooked, thinly sliced scallions

  • ½ large sweet red pepper, diced

  • 2 Tbsp fresh, finely minced parsley

  • 9 large black or green olives, pitted and chopped

  • ½ cup crumbled feta cheese

  • 1 Tbsp olive oil

  • 3 Tbsp fresh lemon juice

  • 1 tsp freshly ground black pepper, or to taste

  • 1 tsp lemon zest, for garnish

In a medium bowl, combine chickpeas, garlic, scallions, red
pepper, parsley, olives, and feta cheese; toss to combine.

In a small bowl, whisk together oil and lemon juice; pour
over chickpea mixture and season to taste
with black pepper.

Garnish with lemon zest; serve. Yields about ½ cup per