Chickpea Pomegranate Greek Salad

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• 3 cups Cooked Chickpeas (if Canned, Drain And Rinse)
• 1-½ cup Large Chopped English Cucumber, Seeded But Not Peeled
• 2 Tablespoons Olive Oil
• 1 Tablespoon Red Wine Vinegar (or Lemon Juice)
• 1 whole Large Pomegranate, Seeds Removed For Use (see Related Blog Post For Removal Tips)
• ¼ cups Finely Chopped Mint Leaves
• ¼ cups Finely Chopped Parsley Leaves
• ¼ teaspoons Ground Black Pepper
• ½ cups Crumbled Feta Cheese
• 1 pinch Kosher Salt

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. If using canned chickpeas, drain and rinse them well, then pat dry. Place them in a large bowl.

2. Halve the cucumber lengthwise, scoop out the seeds with a spoon, and chop the flesh into small pieces without peeling. Add it to the chickpeas.

3. Remove the seeds from the pomegranate by cutting it open and gently knocking them out over a bowl, discarding the white pith. Set aside the seeds.

4. Finely chop the mint and parsley leaves and add them to the bowl with the chickpeas and cucumber.

5. In a small bowl, whisk the olive oil, red wine vinegar or lemon juice, black pepper, and kosher salt until combined.

6. Pour the dressing over the salad and toss gently to coat everything evenly.

7. Add the pomegranate seeds and crumbled feta, then fold gently so the feta stays in pieces.

8. Taste and adjust the seasoning with a little more salt or pepper if needed. Serve right away or chill until ready to eat.