Anti-inflammatory Middle Eastern Salad

This salad has become a big hit at parties. Warning: there is a lot of chopping involved, but it is so worth it! The fresh basil, mint, and parsley really make this salad tasty and give it an anti-inflammatory boost!


  • Fresh basil, 1/3 cup chopped
  • Fresh mint, 1/3 cup chopped
  • Fresh parsley, 1/3 cup chopped
  • 1 can chickpeas (12-16 oz.), rinsed and drained
  • 10 scallions, thinly sliced
  • 1 lb. tomatoes, diced
  • 1 medium cucumber, diced
  • Salt and pepper
  • 3 cloves garlic, minced
  • Fresh lemon juice, 1/2 cup (4 lemons)
  • 1/2 cup extra virgin olive oil
  • 8 oz. feta cheese, diced


Put the tomatoes, cucumber, scallions, chickpeas, parsley, mint, and basil into a bowl. Toss to combine. In a small bowl whisk together the lemon juice, olive oil, garlic, 2 tsp. of sea salt, and 1 tsp. of pepper. Pour the dressing over the salad and toss to coat all the vegetables. Add the feta cheese and sprinkle with salt and pepper.

(Recipe adapted from