1 large cucumber, diced
5 scallions, diced ( white and green parts)
1 15 ounce can of chickpeas, drained
1 pint of grape tomatoes, halved
1 red bell pepper
1 orange bell pepper
1/4 cup of fresh parsley, minced
1/4 cup of fresh mint
3/4 cup of crumbled feta, divided
Vinaigrette:
Zest and juice of 3 lemons
2 teaspoons garden basil stir in paste
1 clove of grated garlic
1/2 cup of olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly cracked black pepper
Instructions
1. In a large bowl, toss together vegetables.
2. In small bowl toss together vinaigrette
3. Pour over vegetables
Garnish by feta cheese
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