This is a quick, easy & tasty recipe. It is adapted from Ina Garten’s Middle Eastern Vegetable Salad.
5 scallions, white and green parts, thinly sliced
1 tomato, diced
1 cucumber, diced
1 can chickpeas, drained & rinsed
1 small handful of chopped fresh parsley
1 small handful of torn fresh basil
2-3 lemons squeezed for juice
2-3 cloves minced garlic
1/3-1/2 cup olive oil
8 oz. feta (goat or sheep cheese-not cow) diced
Greens of your choice
Salt & pepper to taste
Place scallions, tomatoes, cucumber, chickpeas, parsley, and basil in a bowl and mix. In a small bowl combine, lemon juice, garlic and olive oil then whisk together, and pour over salad mixture. Add the feta and salt & pepper last. Serve over a bed of your favorite greens. In the picture, I have placed them over some pea shoots from the farmer’s market.