Description
A fresh-tasting salad from ingredients that last a long time in the pantry and refrigerator, with a pleasing balance of earthy, sharp, salty, and green. Flat or Italian parsley has a much better flavor than curly, but either will do, and I’ve used a tablespoon of dried in a pinch.
Ingredients
- 1 (15 ounce) can chickpeas, drained
- 1 (14 ounce) can artichoke hearts, drained and chopped
- 1 stalk celery, chopped
- ¼ cup crumbled feta cheese
- ¼ cup chopped fresh flat-leaf parsley
- ½ lemon, juiced, or more to taste
- 1 tablespoon extra-virgin olive oil
- ¼ teaspoon minced garlic
- ¼ teaspoon chopped fresh mint, or to taste
- ¼ teaspoon chopped fresh oregano, or to taste
- ¼ teaspoon chopped fresh thyme, or to taste
Instructions
- Combine chickpeas
- artichokes
- celery
- feta cheese
- parsley
- lemon juice
- olive oil
- garlic
- mint
- oregano
- and thyme together in a bowl; toss to coat completely.
Prep Time: 25 mins
Total Time: 25 mins
Servings: 6