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Ingredients
  

  • salad greens of choice I like chopped romaine
  • 3- inch piece cucumber chopped
  • ½ small heirloom tomato chopped
  • 5-7 kalamata or other black greek olives pitted and sliced
  • ¼ cup crumbled feta
  • 1 cup cooked chickpeas
  • 2 Tbsp . olive oil + more for dressing
  • ½ tsp . salt
  • 1 1/2 tsp . powdered cumin
  • balsamic vinegar
  • 2 Tbsp . chopped fresh mint leaves
  • fresh ground pepper

Instructions
 

  • Wash lettuce and chop into pieces as small as desired. Plate, and top with cucumber and feta.
  • In a medium frying pan, heat 2 Tbsp. olive oil on medium high heat. Add ground cumin and salt, then chickpeas. Stir continuously for 5 minutes, then let cook another 3 minutes, shaking occasionally. They should be popping and browning when they’re done. Remove from heat and let sit a few minutes.
  • Sprinkle chickpeas on top of salad, and top with mint. Drizzle with olive oil and balsamic vinegar, adding fresh ground pepper as desired.
  • Serve with olive-oil grilled flatbread, cooked in the chickpea pan (I love store-bought pita or naan, don’t hate). Yum!