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Ingredients
- 2 15- ounce cans chickpeas rinsed and drained
- 1 large English cucumber chopped
- 1/2 teaspoon lemon zest
- 3 Tablespoons lemon juice
- 1/4 cup fresh parsley chopped
- 3 Tablespoons fresh mint chopped
- ¼ teaspoon black pepper
- ½ teaspoon kosher salt
- 3 Tablespoons extra virgin olive oil
- 8 ounces feta cheese
Instructions
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