Ingredients
- 2 (15-ounce) cans chick peas, drained and rinsed
1/4 cup chopped flat-leaf parsley, or a combination of parsley and other herbs, such as chives, tarragon, marjoram, basil, or mint
1 small red bell pepper, chopped
2 medium tomatoes, diced
4 scallions, white and light green parts only, sliced (optional)
6 kalamata olives, pitted and quartered lengthwise
1 ounce feta cheese, crumbled
To make the dressing:
1 tablespoon fresh lemon juice
1 tablespoon red wine vinegar, champagne vinegar, or sherry vinegar
1 small garlic clove, minced or put through a press
1/4 teaspoon cumin seeds, lightly toasted and crushed or coarsely ground
Salt and freshly ground pepper
4 tablespoons extra virgin olive oil
2 tablespoons plain low-fat or nonfat yogurt
Description
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