Ingredients
1 jumbo or 2 medium lemons, halved
1 tsp dry minced garlic
3/4 tsp ground cumin
3/4 Tbsp dried basil
1/4 tsp salt or to taste
1 package fresh mint (2/3 oz.)
1 tsp roasted sesame oil (see note above)
1 15-oz. can garbanzo beans, drained
1/2 large cucumber (preferably English)
2 medium vine-ripened tomatoes
3 Tbsp seasoned dry-roasted sunflower seeds
Ground pepper to taste
1/3 cup crumbled sheep’s milk Feta, or more to taste
Preparation
Squeeze lemon juice into a medium mixing bowl, then stir in garlic, cumin, basil, and salt. Mince mint leaves or shred by hand; add to bowl. Stir in sesame oil until fairly well emulsified, then add garbanzo beans and toss thoroughly.
Slice halved cucumber into four long spears. Slice out seedy pulp if necessary, then cut spears into roughly 1/2-inch chunks. Quarter tomatoes, remove seeds, and cut into roughly 3/4-inch chunks. Add cucumber, tomato, sunflower seeds, and ground pepper to bowl and toss again thoroughly.
Spoon salad evenly into 2 large salad bowls and top with Feta (you may want to bring extra Feta crumbles to the table just in case).
