A Middle Eastern-style salad with chickpeas, juicy cherry tomatoes, crisp mixed salad leaves and dressed with an olive oil lemon dressing with a hint of cumin.

(Read the related post.)

2½ tablespoons extra virgin olive oil

1½ tablespoons lemon juice

½ clove garlic—minced

½ teaspoon ground cumin

¼ teaspoon salt

¼ teaspoon freshly ground black pepper

3 cups mixed salad leaves of your choice-washed and shaken dry

1 cup canned chickpeas (garbanzo beans)—rinsed and drained

1½ cups cherry tomatoes—halved

2 tablespoons finely chopped red onion

1½ tablespoons finely chopped fresh flat-leaf parsley

½ tablespoon finely chopped fresh mint

PLACE the olive oil, lemon juice, garlic, cumin, salt and pepper in a jar with a screw-top lid and shake to mix. PLACE the mixed salad leaves, chickpeas, cherry tomatoes, red onion, parsley and mint in a salad bowl. POUR over the dressing and toss together gently to combine.

Baked Feta & Walnut Salad. A rustic salad from Greece with baked feta cheese, walnuts, mixed salad leaves, thinly sliced fresh radish and zucchini, tossed with a lemon garlic dressing.   Mediterranean Bean Salad. A vibrantly colored mix of beans, diced vegetables and chopped olives coated in a tangy olive oil and red wine vinegar dressing.   Tuna & Chickpea Salad. A rustic and satisfying salad with chunks of tuna, chickpeas, and chopped vegetables coated in a simple olive oil and lemon dressing.

Printer-friendly version