Tessa Kiros Chickpea, Feta and Cilantro Salad

Mika G.'s Note:

I love Tessa Kiros and her cookbooks. This recipe comes from Falling Cloudberries.

• Total Time: 20 mins
• Prep Time: 10 mins
• Cook Time: 10 mins

Ingredients:

Servings: 4

• 1 (14 ounce) can chickpeas
• 1 cup olive oil
• 1 large red onion, chopped
• 5 garlic cloves, minced
• 2 red chilies, seeded and finely chopped
• 1 2/3 cups feta cheese, crumbled
• 4 scallions, green part only, chopped
• 1/2 cup cilantro, chopped
• 1 cup Italian parsley, chopped
• 1 lemon, juice of

Directions:

1. Rinse and drain chickpeas and put them in a bowl.
2. Heat 3 tablespoons of the olive oil and fry the red onions gently, until it is cooked through and lightly golden. Add the garlic and chili and cook for a few more seconds, until you can smell the garlic. Take care not to brown the garlic. Let cool completely.
3. Add feta, scallion, cilantro, parsley and lemon juice to the chickpeas and season with pepper and a pinch more salt, if needed. Add the cooled garlic oil and remaining olive oil and mix very well.