2 cans chickpeas, rinsed and drained
1 jar roasted red peppers, drained and chopped
1 cucumber, peeled, seeded, and chopped
½ cup fresh mint leaves, plus extra for garnish
4 ounces feta cheese, crumbled
2 tablespoons extra-virgin olive oil
2 cloves garlic, minced
Juice and zest of 1 lemon
1 tablespoon honey
1 teaspoon Dijon mustard
Kosher salt and freshly ground pepper to taste
In a medium-size bowl, place chickpeas and feta cheese then add peppers, cucumber, and mint and gently toss together. For dressing, in a separate bowl, whisk together remaining ingredients. Check seasonings, adding more salt and pepper if needed. Pour over salad and toss again. Line a platter with lettuce leaves and mound salad over leaves. Garnish with extra fresh mint leaves and serve with crostini if desired.
Yield: 8 servings
