Mike Garten
Allow onion, jalapeño and chickpeas to marinate in a flavorful lemony dressing for a tasty, filling salad. Top it all off with feta!
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Cal/Serv:
156
Yields:
4
– 6
servings
Total Time:
0
hours
25
mins
tbsp.
fresh lemon juice
tbsp.
capers, drained and roughly chopped
very small red onion, finely chopped
jalapeño, seeded and finely chopped
15-ounce can chickpeas, rinsed
oz.
mixed cherry and grape tomatoes (halved or sliced)
c.
flat-leaf parsley, chopped
Crumbled feta cheese, for serving
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- With side of chef’s knife, bash cucumbers slightly to crush, halve lengthwise, then cut each into 4 to 6 chunks. Transfer cucumbers to bowl and toss with 2 tsp salt. Let sit 10 minutes.
- Meanwhile, in large bowl, whisk together lemon juice and honey to dissolve. Whisk in oil, capers, oregano, and 1/4 teaspoon each salt and pepper. Add onion, jalapeño, and chickpeas and toss to combine. Let sit at least 10 minutes.
- Transfer cucumbers to colander and rinse, then shake off as much water as possible. Add to bowl with dressing, along with tomatoes and parsley, and toss to combine. Serve topped with feta if desired.
NUTRITIONAL INFORMATION (per serving): About 156 calories, 7 g fat (1 g saturated), 5 G protein, 358 mg sodium,
22 g carbohydrate, 5 g fiber
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