Off-the-Charts Chickpea Salad

qb just started laughing during lunch, this stuff is so good.  Try it with some leftover grilled chicken still cold out of the refrigerator, and a glass or three of a Sauvignon Blanc or a Pinot Grigio.

(BTW, ‘chickpea’=’garbanzo bean.’)

THIS RECIPE SERVES 8-10 PEOPLE AT ABOUT A CUP PER PERSON.  Each 1-c serving is about 180 calories.

In a large bowl, blend the following vegetables:

20 scallions or green onions, chopped

2 lb ripe tomatoes, diced

2 cucumbers, peeled and diced

2 cans of chickpeas, drained (Bush brand, 15 oz. size or so)

2/3 c fresh parsely, chopped

2/3 c fresh basil leaves, chopped

1-1/2 c fresh bell pepper, diced (use yellow, red, orange for vibrant color)

In another bowl, combine the following for a dressing:

1/2 c FRESHLY SQUEEZED (!) lemon juice

2 Tbsp minced fresh garlic

4 tsp salt

2 tsp black pepper

1/3 c olive oil

Stir vigorously to emulsify, pour over vegetable blend, and toss.

When serving, add 1-2 Tbsp of finely crumbled feta cheese on each plate.

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