1 small garlic clove
3/4 teaspoon kosher salt
1/4 teaspoon black pepper
1 1/2 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
1 (19-oz) can chickpeas, rinsed and drained
2 oz feta cheese
3 tablespoons torn fresh mint leaves
Mince garlic then mash into a rough paste with a fork or pestle. Mix in salt, pepper, lemon juice and oil. In another bowl, smash chickpeas with a fork or potato masher; a pastry cutter works well too. After smashing, the peas will be a mix of rough chop and whole peas, NOT a smooth paste. Mix in garlic dressing with a spoon, then crumble feta into the chickpeas and stir again. Salad should sit for an hour or more so flavours mingle. Tear or roughly chop mint leaves and stir into the salad just before serving. For the vegans among us, this is just as good, and lower in fat, without the feta.
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