Turkish Chickpea Salad (Nohut Salatasi)

I learned this refreshing salad in a Turkish cooking class. Preparation time does not include optional marinating time, but marinating is recommended for full flavor.

• Ready In: 20 mins
• Serves: 4-6

Ingredients

• 3  cups chickpeas, cooked (2-16 oz. cans)
• 3  tablespoons olive oil
• 3  tablespoons apple cider vinegar
• 1⁄2 teaspoon salt
• 1  tablespoon lemon juice
• 5  green onions, chopped small
• 1  cup flat leaf parsley, chopped
• 1⁄3 cup feta cheese, crumbled (for garnish)

Directions

1. Rinse and drain chickpeas.
2. Mix chickpeas, olive oil, apple cider vinegar, and salt in a shallow baking dish (shallow so that the liquid can soak more of the chickpeas). Set in refrigerator to marinate for 4 hours or overnight. (If not marinating, mix in a bowl.).
3. After marinating, stir chickpeas with all other ingredients (except for feta) in a bowl.
4. Just before serving, sprinkle crumbled feta over the salad.