Mediterranean Vegetable Salad

Mediterranean Vegetable Salad

1 bunch scallions, white and green parts, thinly sliced
1 pint grape tomatoes, halved
1/2 to 1 seedless cucumber, quartered lengthwise and diced into 1/2″ pieces
1 (15-oz.) can chickpeas, drained and rinsed
1/4 cup parsley, chopped
1/4 cup fresh basil, julienned
1/4 cup fresh mint leaves, chopped
1/2 cup fresh lemon juice
2 garlic cloves, minced
1/2 cup olive oil
4-to-8 oz. diced feta cheese
salt and pepper

Place scallions, tomatoes, cucumber, chickpeas, parsley, basil and mint into a large serving bowl.

Whisk together lemon juice, garlic, 1 t. salt and pepper. Slowly whisk in olive oil (or do what I do and just shake it all up in a jar). Lightly dress the salad and taste for seasoning. Add the feta cheese and toss gently.

Serve with toasted pita bread.