Name: Mediterranean Chopped Salad With Feta and Herbs
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Mexicaine
Ingredients: 2 cup (480 ml) black garbanzo beans or canned garbanzo beans cooked to package directions or use canned, rinsed and drained; 1 cup (240 ml) cucumber, diced Persian or English; 2 cup (480 ml) baby tomatoes sliced in half; 2 cup (480 ml) parsley leaves, chopped flat or curly; 1 cup (240 ml) red bell pepper, diced; 6 whole scallions or green onions, tops removed thinly sliced; 2 tsp (10 ml) lemon zest; 2/3 cup (160 ml) Feta cheese crumbled; 10 Mint leaves fresh, remove from stems; 4 Dill sprigs fresh, remove leaves from stems; 1 tbsp (15 ml) Za’atar for serving; 1/4 cup (60 ml) lemon juice fresh squeezed; 7 tablespoon (105 ml) s olive oil extra virgin; 3 whole garlic cloves minced; 1/2 tsp (3 ml) cumin ground; 1 tsp (5 ml) sumac ground; 1/2 tsp (3 ml) salt kosher; 1/2 tsp (3 ml) cayenne pepper ground; 1/4 tsp (1 ml) black pepper ground

Description

Discover how to create a refreshing Mediterranean Chopped Salad with Feta and Herbs. Learn the secrets to a perfect blend of flavors in just a few simple steps!

Ingredients

2 cup (480 ml) black garbanzo beans or canned garbanzo beans cooked to package directions or use canned, rinsed and drained
1 cup (240 ml) cucumber, diced Persian or English
2 cup (480 ml) baby tomatoes sliced in half
2 cup (480 ml) parsley leaves, chopped flat or curly
1 cup (240 ml) red bell pepper, diced
6 whole scallions or green onions, tops removed thinly sliced
2 tsp (10 ml) lemon zest
2/3 cup (160 ml) Feta cheese crumbled
10 Mint leaves fresh, remove from stems
4 Dill sprigs fresh, remove leaves from stems
1 tbsp (15 ml) Za’atar for serving
1/4 cup (60 ml) lemon juice fresh squeezed
7 tablespoon (105 ml) s olive oil extra virgin
3 whole garlic cloves minced
1/2 tsp (3 ml) cumin ground
1 tsp (5 ml) sumac ground
1/2 tsp (3 ml) salt kosher
1/2 tsp (3 ml) cayenne pepper ground
1/4 tsp (1 ml) black pepper ground

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Instructions

Place all the ingredients for the Sumac dressing in a lidded jar. Secure the lid and shake vigorously until everything is well mixed. Refrigerate until the salad is prepared.
Dice the cucumber, red bell pepper, and tomatoes, and chop the parsley and green onions. Combine them in a bowl.
Include the cooked or canned and drained chickpeas in the bowl with the vegetables.
Incorporate the crumbled Feta cheese and lemon zest into the mixture of vegetables and beans.
Pour in half of the prepared dressing and gently mix. Adjust the dressing quantity if necessary, and season with salt and pepper to taste. Mix carefully until the salad is evenly dressed.
Refrigerate for 10 minutes.
Garnish with extra Feta and fresh herbs, and finish with a generous sprinkle of Za’atar before serving.

Notes

Use fresh lemon juice and zest for a bright contrast to Feta.
Freshly ground cumin and sumac enhance the dressing’s aroma.
Crumble Feta over the salad for even creamy flavor distribution.