This easy garbanzo bean salad recipe with tomato, cucumber and feta is loaded with fresh cilantro and parsley, and tossed in a tangy lemon vinaigrette. The Greek and Mediterranean flavors make it the ultimate salad with lamb chops!

INGREDIENTS:

GARBANZO BEAN SALAD

3⁄4 cup coarsely chopped flat-leaf parsley
3⁄4 cup coarsely chopped cilantro
8 ounces cherry or grape tomatoes
1 English cucumber
15.5 ounces garbanzo beans from one small can
3⁄4 cup feta cheese
1⁄2 tsp. kosher salt
freshly ground black pepper
flaky sea salt optional for finishing

LEMON VINAIGRETTE

1⁄4 cup olive oil
zest of one lemon
3 Tbsp. lemon juice
1⁄4 tsp. kosher salt

Zest the lemon, then juice it. In a large mixing bowl, combine the olive oil, fresh lemon juice, lemon zest and 1⁄4 tsp. of salt and whisk until fully combined.

INSTRUCTIONS:

1. Chop the parsley and cilantro coarsely. You still want to be able to see some of the shape of the leaves.

2. Slice the cucumber into 1⁄4-inch rounds, then cut into fourths. Cut the tomatoes in half.

3. Use a strainer or colander to drain the garbanzo beans and rinse thoroughly. Add the beans, 1⁄2 tsp. of kosher salt, and all other ingredients except the feta (see note) to the bowl of salad dressing and stir until evenly coated.

4. Finally, add the feta and stir gently until it’s fully incorporated. Taste for seasoning and adjust if necessary. Transfer the garbanzo bean salad to a serving platter and top with flaky sea salt and freshly ground pepper.