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1 cup cucumber diced (I use 1/2 to 1 full English cuke)
1 cup tomato chopped (I used 1 lg tom)
3/4 can of chickpeas, drained and rinsed
1/4 cup kalamata olives sliced
3-6 scallions slices
handful of parsley chopped
juice of 1 lemon
1 clove garlic minced
1 teaspoon sugar
salt and pepper to taste
2-3 tablespoons EVOO
2 tablespoons chopped fresh mint
toasted pita bread torn (optional)
Combine the cuckes, tomato, chickpeas, olives, scallions, and parsley in a bowl.
Whisk lemon juice, garlic, sugar, salt, and pepper. Drizzle EVOO into lemon mixture while whisking. Stir in mint. Adjust seasonings to taste.
Toss salad with vinaigrette and toasted pita (if using). Serve at room temp.
This would be good with feta, grilled chix in a pita pocket as a sandwich.
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