Middle Eastern Green Salad with Mint
This is an addictively good summer salad from subscriber extraordinaire, Diana Molavi, and a great way to use up some of that mint taking over your garden. The kids at our house all wanted seconds!
1 head crunchy green lettuce
1/4 – 1/2 cup mint leaves, coarsely chopped
1 cucumber, peeled and diced
1 cup chickpeas, drained and rinsed
1 cup crumbled feta cheese
1 tomato (optional)
1/2 cup olive oil
1 lemon, juice only
1 tsp. honey
In a large bowl, combine the lettuce, mint, cucumber, chickpeas, cheese, and tomato.
In a large measuring cup, whisk together the oil, lemon juice and honey (this makes enough for at least 2 salads). Add the dressing, a couple of tablespoons at a time, until the salad is dressed to taste. Save the remaining dressing for a future meal.