Ingredients
- 1 (15 ounce) can chickpeas, drained
- 1 (14 ounce) can artichoke hearts, drained and chopped
- 1 stalk celery, chopped
- 1/4 cup crumbled feta cheese
- 1/4 cup chopped fresh flat-leaf parsley
- 1/2 lemon, juiced, or more to taste
- 1 tablespoon extra-virgin olive oil
- 1/4 teaspoon minced garlic
- 1/4 teaspoon chopped fresh mint, or to taste
- 1/4 teaspoon chopped fresh oregano, or to taste
- 1/4 teaspoon chopped fresh thyme, or to taste
Directions
Combine chickpeas, artichokes, celery, feta cheese, parsley, lemon juice, olive oil, garlic, mint, oregano, and thyme together in a bowl; toss to coat completely.
