This refreshing salad benefits from making few hours earlier so all the flavors can hang out together. These amounts are not rigid and you can “play” with the ingredients as I’ve added some optional ones too. It can be made Whole 30 compliant by leaving out the cheese and getting inventive. Have fun with it!
Serves 4-6
12 scallions, white and green parts, thinly sliced
1.5 cups grape or cherry tomatoes, halved
2 hothouse (English) cucumbers, halved lengthwise, seeded, and ½-inch-diced
1 can or jar (12 to 16 ounces) chickpeas, rinsed and drained
1/3 cup chopped fresh parsley
1/3 cup chopped fresh mint leaves
1/3 cup julienned fresh basil leaves
1/2 cup freshly squeezed lemon juice (4 lemons)
1 good tsp Dijon mustard
1 tablespoon minced garlic (3 cloves)
2 1/2 tsp roasted ground cumin
2 avocados, slightly firm, so they hold their shape when chopped
Kosher salt and freshly ground black pepper
1/2 cup good olive oil
8-10 oz Greek feta cheese, ½-inch-diced
4-6 Medjool dates, chopped (optional)
1/2 cup chopped, pitted Kalamata olives (optional)
Toasted pita bread, for serving
Place the scallions, tomatoes, cucumber, chickpeas, olives, if using, dates, if using, parsley, mint, basil and 1 1/2 tsp of the cumin in a large salad bowl and toss to combine.
In a small bowl or measuring cup, whisk together the lemon juice, garlic, Dijon mustard, 2 teaspoons salt, 1 teaspoon pepper and 1 tsp of the cumin. Slowly whisk in the olive oil to make an emulsion. Pour the dressing over the salad, tossing gently to coat all the vegetables.
Add the feta and avocado, sprinkle with salt and pepper to taste and toss gently.
Taste and add whatever you think it needs.
Serve the salad with the toasted pita bread.