I don't have a written recipe for this so I am just going by memory.
1 can of chickpeas, drained and rinsed
2 cups green peas (if using frozen, thaw first)
5-6 small baby cucumbers, quartered and diced
150 grams feta cheese, crumbled
zest of one lemon, juice of half a lemon
small bunch of parsley, chopped
olive oil or another good salad oil
Drain and rinse the chickpeas and add to a large mixing bowl with green peas, cheese, cucumber and parsley. Zest one whole lemon and juice half of the lemon. Add the zest and juice to a small lidded container. Into this container add 1/4 cup good quality olive oil or grape seed oil, close the lid and shake for a few minutes to completely mix the oil and lemon juice. Pour over the salad and stir well. Chill until ready to serve. Makes about 4 small servings or 2 large meal sized servings. This is excellent for a healthy lunch.
These measurements worked well for me. You can add red onion and avocado to the salad, they were both in the restaurants version of the salad but unfortunately I can't eat avocado. I love it but the feeling is not mutual, bummer. I could have used a ton more lemon juice because I really like a strong lemon flavor but I know my husband is not a huge fan of over the top fresh lemons in his salad so half a lemon seemed to be just right for him. Easy enough to serve with a wedge of lemon to adjust to individual preferences. Also I used cows milk feta cheese. I am just not a fan of goats milk cheese, its too strong and the cows milk feta is very creamy and still salty so it works well with this salad. If you can't find cows milk feta cheese maybe try manchego cheese.
Hope you enjoy this salad as much as I do!
