Persian Green Salad with Chickpeas and Mint
This light, refreshing salad comes alive with the addition of mint– a common addition to salads throughout the Middle East!
Servings Prep Time
6servings 10minutes
Servings Prep Time
6servings 10minutes
  • 1 head crunchy green lettucechopped
  • 1/4 – 1/2cup mint leavescoarsely chopped
  • 1 cucumberpeeled and diced
  • 1cup chickpeasdrained and rinsed
  • 1cup crumbled feta cheese
  • 1 tomatochopped (optional)
  • 1/2cup olive oil
  • 1 lemonjuice only
  • 1tsp. honey
  1. In a large bowl, combine the lettuce, mint, cucumber, chickpeas, cheese, and tomato.
  2. In a large measuring cup, whisk together the oil, lemon juice and honey (this makes enough for at least 2 salads).
  3. Add the dressing, a couple of tablespoons at a time, until the salad is dressed to taste. Save the remaining dressing for a future meal.
Recipe Notes

Do Ahead and Delegate: chop the lettuce, peel and chop the cucumber, drain and rinse the chickpeas, chop the tomato (if using), make the dressing.

Nutritional Information Per Serving (% based upon daily values): Calories 166, Total Fat: 10g, 15.5%; Saturated Fat: 3g, 16.5%; Cholesterol: 17mg, 5.5%; Sodium: 278mg, 12%; Total Carbohydrate: 13g, 4.5%; Dietary Fiber: 4g, 16%; Sugar: 3g; Protein: 8g

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