Connect with H&H

Chickpeas With Feta & Mint Recipe

House Home Photo Chickpeas With Feta & Mint Recipe

This salad can be made a day in advance — just stir it well just before serving. Greek feta is made with sheep’s milk and has slightly more tang, but regular feta is also fine in this dish.

Yield: 
6 servings
Ingredients: 

Finely grated zest of half a lemon
3 tbsp lemon juice
1/2 tsp salt
Freshly ground black pepper
1/3 cup extra-virgin olive oil
2 398-mL cans chickpeas, drained and rinsed
1 small red onion, finely chopped
1 small clove garlic, finely minced
3/4 cup crumbled feta cheese
1/4 cup finely chopped fresh parsley
20 leaves fresh mint, very finely sliced

Instructions: 

Step 1: In a medium salad bowl, whisk together lemon zest, lemon juice, salt and pepper.

Step 2: Slowly whisk in olive oil. Add chickpeas, onion, garlic, feta, parsley and mint. Stir well to combine.

Author: 

Claire Tansey

Photographer: 

Michael Graydon

Comment Guidelines

We welcome your feedback on Houseandhome.com. H&H reserves the right to remove any unsuitable personal remarks made about the bloggers, hosts, homeowners and/or guests we feature. Please keep your comments focused on decorating, design, cooking and other lifestyle topics. Adopt a tone you would be willing to use in person and do not make slanderous remarks or use denigrating language. If you see a comment that you believe violates any of the guidelines outlined above, please click “Flag as inappropriate.” Thank you.

OK