My Mom’s Chickpea and Feta Salad
In a bowl, whisk together extra virgin olive oil, fresh lemon juice, garlic, salt, and pepper.
Add cooked chickpeas and chopped flat-leaf parsley. Cover and refrigerate 1 hour.
Gently stir in crumbled Feta cheese.
Season to taste with salt and pepper.
Serve as a side dish or a light lunch, with warm flatbread for dipping into the lemon-garlic oil.
Get the full recipe on Striped! Search: “chickpea salad”
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