Ingredients
| 10 | Spring onions, thinly sliced |
| 500 g | Large ripe tomatoes, seeded, cored and diced |
| 1 | Cucumber, halved lengthwise, seeded and diced |
| 400 g | Chickpeas, can, rinsed and drained |
| ⅓ cup | Fresh parsley |
| ⅓ cup | Mint leaves |
| ½ cup | Lemon juice |
| ⅓ cup | Basil leaves |
| 1 Tbsp | Minced garlic |
| 1 to taste | Salt & freshly ground pepper |
| ½ cup | Olive oil |
| 8 ounces | Feta, diced |
| 1 to serve | Pita bread, toasted |
Directions
- Place the spring onions, tomatoes, cucumber, chickpeas, parsley, mint and basil in a large salad bowl and toss to combine.
- In a small bowl or measuring cup, whisk together the lemon juice, garlic, two teaspoons salt and one teaspoon pepper.
- Slowly whisk in the olive oil to make an emulsion.
- Pour the dressing over the salad, tossing gently to coat all the vegetables.
- Add the feta, sprinkle with salt and pepper, and toss gently.
- Serve the salad with the toasted pita bread.