see it in action…
Ingredients
- 1 lemon
- 4 ounces feta, crumbled (about 1 cup)
- 4 tablespoons finely chopped fresh dill, divided
- 2 tablespoons finely chopped fresh mint, divided
- 3 tablespoons extra-virgin olive oil, divided
- kosher salt and freshly-ground black pepper
- 1 tablespoon red wine vinegar
- 1 (15.5-ounce) can chickpeas, drained and rinsed
- 2 Persian cucumbers, diced
- 1/4 small red onion, thinly sliced
- 4 mini naan or small pitas, or use 2 large ones cut in half
- tahini, for serving (optional)
- flaky sea salt, for serving
Instructions
- Zest half the lemon into a large bowl and half into a smaller one. Slice the lemon in half and juice half into each bowl.
- To the smaller bowl: add feta, 1 tablespoon of the dill, 1 tablespoon of the mint, 1 tablespoon of the oil and several grinds black pepper. Smash with a fork until fully combined and spreadable.
- To the larger bowl: add the vinegar, remaining 2 tablespoons oil, a generous pinch of salt, and several grinds black pepper and whisk to combine. Add the chickpeas, cucumber, onion, remaining 3 tablespoons dill and 1 tablespoon mint. Season with more salt until it tastes really vibrant and flavorful.
- Toast your naan or pita in a toaster, skillet, or under the broiler. Add some of the smashed feta and top with cucumber-chickpea salad. Finish with a drizzle of tahini (thin it out with water + lemon juice if necessary; I used a squeeze bottle so I didn’t need to), a drizzle of olive oil, + flaky salt.
- Enjoy any leftover chickpea salad over lettuce, in a pita pocket, as a side dish, etc.
Salad inspired by Kelli Foster.
