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–+ servings

Greek Chickpea Salad with Tomatoes & Basil Chiffonade

This salad made entirely of veggies (unless you add in some delicious feta cheese) is dressed with a scant amount of olive oil and quite a helping of lemon juice.  The seasoning derives from very thinly sliced basil and green onions. You may wish to further season with salt and pepper.
Servings 6 servings

Ingredients

  • 1 16-ounce cans chickpeas (garbanzo beans) rinsed and drained
  • 3 plum (Roma) tomatoes, diced, or 20 cherry tomatoes quartered
  • 2 celery stalks finely diced
  • 1/2 cucumber peeled, seeded and cut into bite-sized pieces
  • 1 scallion finely diced
  • 1/2 cup Kalamata olives pitted and chopped
  • 4 large basil leaves chiffonade (shredded fine)
  • 1-2 tablespoons olive oil plus or minus to taste
  • 1 lemon juice plus or minus to taste
  • 2 tablespoons red wine vinegar
  • Salt to taste
  • Freshly ground black pepper
  • 1 teaspoon lemon pepper
  • Optional: avocado and feta cheese

Instructions

  • Combine the chickpeas in a large bowl with the remaining ingredients. Toss well and taste for seasoning. Serve at room temperature.