Chickpea Pomegranate Greek Salad
Ingredients
- 3 cups Cooked Chickpeas (if Canned, Drain And Rinse)
- 1-½ cup Large Chopped English Cucumber, Seeded But Not Peeled
- 2 Tablespoons Olive Oil
- 1 Tablespoon Red Wine Vinegar (or Lemon Juice)
- 1 whole Large Pomegranate, Seeds Removed For Use (see Related Blog Post For Removal Tips)
- ¼ cups Finely Chopped Mint Leaves
- ¼ cups Finely Chopped Parsley Leaves
- ¼ teaspoons Ground Black Pepper
- ½ cups Crumbled Feta Cheese
- 1 pinch Kosher Salt
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