Ingredients that go way back in my culture, are now coming to light – in all sorts of ways. But the only difference in this case, is that we used to eat roasted lightly salted chickpeas as a snack (instead of candy) and never have considered it in salad. 🙂
So, since I am on the verge of converting to plant-based ‘not-diet’ – I figured I’d give this salad a try – with the feta cheese. Because…I have trouble letting-go of cheese.
INGREDIENTS
- 1/2 cup fresh basil, roughly chopped
- 1/4 cup fresh cilantro, and or parsley, roughly chopped
- 1 tablespoon fresh chopped chives
- 1 can (14 ounce) chickpeas, drained
- 4 ears grilled or steamed corn, kernels removed
- 2 cups cherry tomatoes, halved
- 2 Persian cucumbers, diced
- 1 cup cubed feta cheese
- 1 avocado, diced
SHALLOT VINAIGRETTE
- 1/3 cup extra virgin olive oil
- 1 shallot, finely chopped
- 2 tablespoons fresh lemon juice + the zest of 1 lemon
- 2 teaspoons honey
- 2 tablespoons red wine vinegar
- 1 pinch crushed red peppers flakes
- kosher salt and black pepper {more}
On another note, what films have you seen lately and recommend? yes, I did go..and..see…Hobbs and Shaw
