Middle Eastern Vegetable Salad

Ingredients

• 12 ounces jar chickpeas rinsed drained canned
• 1  hothouse cucumber halved lengthwise seeded
• 8 ounces feta cheese good
• 0.3 cup basil leaves fresh julienned
• 0.3 cup mint leaves fresh chopped
• 0.3 cup parsley fresh chopped
• 3 cloves garlic minced
• 6 servings kosher salt and pepper black freshly ground
• 0.5 cup juice of lemon freshly squeezed (4 lemons)
• 0.5 cup olive oil good
• 6 servings pita bread toasted for serving
• 10  scallions white green thinly sliced
• 1 pound tomatoes cored ripe seeded

Equipment

• bowl
• whisk
• measuring cup

Directions

1. Place the scallions, tomatoes, cucumber, chickpeas, parsley, mint, and basil in a large salad bowl and toss to combine.
2. In a small bowl or measuring cup, whisk together the lemon juice, garlic, 2 teaspoons salt, and 1 teaspoon pepper. Slowly whisk in the olive oil to make an emulsion.
3. Pour the dressing over the salad, tossing gently to coat all the vegetables.
4. Add the feta, sprinkle with salt and pepper, and toss gently.
5. Serve the salad with the toasted pita bread.