Turkish Chickpea Salad (Nohut Salatasi)

This salad takes literally 5 minutes to put together, but sure packs a wallop as far as flavor. You may regularly have these ingredients on hand, making this a go-to choice for a side salad or a light lunch. DH adds croutons to his sometimes, sort of like a panzanella!

• Ready In: 5 mins
• Serves: 4

Ingredients

• Salad

• 1 (15 ounce) can chickpeas, rinsed and drained
• 15  grape tomatoes, halved
• 1⁄2 cup red onion (about 1/4 of an onion, can use any sweet variety)
• 2  ounces feta cheese, cut in cubes
• 10  kalamata olives, cut in half if pitted

• Dressing

• 1⁄4 cup extra virgin olive oil
• 1  garlic clove, minced
• 2  tablespoons fresh lemon juice
• 1  teaspoon ground cumin
• 1  teaspoon dried mint
• 1⁄2 teaspoon cayenne pepper
• 1  teaspoon kosher salt
•  fresh ground black pepper

Directions

1. In a bowl, combine salad ingredients (don't even stir them up yet if you don't want to).
2. Use a small glass jar with a tight fitting lid, and combine all the dressing ingredients: shake and pour over salad in bowl.
3. Toss to combine.