Instructions
2 cups celery, thinly sliced
1 small red or white onion, thinly sliced
15 oz. can chickpeas, drained and rinsed
4 cloves garlic, minced
1 T. fresh thyme
1 T. lemon juice
3 T. olive oil
Salt, to taste
Feta, about ¾ cup
Notes
Mix celery, onion, chickpeas, garlic, thyme, lemon juice and olive oil together. Season lightly with salt, to taste (feta will also add good saltiness). Let marinate for at least 15 minutes. Crumble feta, about ¾ cup, over salad before serving.
Source
RECIPE by Meigan Cameron, Capital Electric Cooperative member
