Ingredients

Ingredients (Serves 4)

1 19-oz can chickpeas, drained and rinsed

1 cup loosely packed fresh parsley leaves, very coarsely chopped

1 cup loosely packed shredded carrot (about 1 large carrot)

1/2 cup sliced radishes (6mdm)

1/2 cup chopped green onions, white & green parts (about 4)

3 tbsp fresh lemon juice

1 tsp ground coriander

1/2 tsp salt

6 tbsp extra-virgin olive oil

1/3 cup crumbled feta (optional)

Toasted pine nuts (optional)

Preparation

Instructions

  1. In a bowl, place 1/2 cup chickpeas and mash into a coarse paste with a potato masher or large wooden spoon. Toss in remaining chickpeas along with parsley, carrot, radishes and green onions. Stir to combine.
  2. In a liquid measuring cup, whisk together lemon juice, cilantro, salt and some black pepper. Continue whisking while adding oil in a slow stream. Pour over salad and toss gently.
  3. Season with salt and pepper. Top with feta and pine nuts, if using, and serve immediately.