Middle Eastern Chickpea Salad #Vegetarian #HealthyFood

Searching for a fantastic serving of mixed greens – make this chic and delectable Middle Eastern Chickpea Salad with protein-pressed chickpeas and new veggies that are prepared in a delightful lemon basil vinaigrette. This simple plate of mixed greens can be filled in as a side dish, fundamental course or settled in pita bread for the ideal lunch in a hurry.

This chickpea plate of mixed greens takes minutes to put together and is pressed with flavor. New cucumbers, tomatoes and bright chime peppers are hurled with mint and afterward showered with a delightful lemon basil vinaigrette. As I couldn't discover new basil, I utilized a staple in my cooler – basil glue from Gourmet Garden and this vinaigrette was flawlessness! I have made this formula various occasions since and this simple chickpea plate of mixed greens is an attempted and genuine.

On the off chance that you are searching for a plate of mixed greens that is pressed with flavor, make this Middle Eastern Chickpea Salad and be set up for compliments aplenty!

Also Try Our Recipe : Portobello Fajitas (30 minute!) 

Ingredients

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• 1 large English cucumber, seeded and diced
• 5 scallions, diced (white and green parts)
• 1 15-ounce can of chickpeas, drained and rinsed
• 1 pint of grape tomatoes, halved
• 1 red bell pepper, seeded and diced
• 1 orange bell pepper, seeded and diced
• 1/4 cup of fresh flat leaf parsley, minced
• 1/4 cup of fresh mint, minced
• 3/4 cup of crumbled feta, divided

FOR THE VINAIGRETTE:

• Zest and Juice of 3 lemons
• 2 teaspoons of of Gourmet Garden Basil Stir In Paste
• 1 clove of grated garlic
• 1/2 cup of olive oil (I love using an unfiltered olive oil for this recipe)
• 1 teaspoon of kosher sal
• 1/2 teaspoon of freshly cracked black pepper

Instructions

1. In a large bowl, toss together the cucumber, diced scallions, chickpeas, grape tomatoes, diced red and orange bell pepper, parsley, mint and a 1/2 cup of the crumbled feta.
2. In a small bowl, whisk together the lemon zest and juice, Basil paste, and garlic.
3. Slowly whisk in the olive oil so that everything emulsifies.
4. Add the salt and pepper and whisk again.
5. Pour the vinaigrette over the vegetables and chickpeas and toss to combine.
6. Garnish with the remaining 1/4 cup of feta cheese and serve with toasted pita chips for serving.
7. Enjoy!

For more detail : bit.ly/2A2RbP0

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