Turkish Hummus Salad Plate | Warm Nohut Topping & Feta

Drain the chickpeas from both cans into a colander and rinse thoroughly with cold water. Let drain well and pat about half of them dry on paper towels for the pan topping.

For the fresh salad, quarter the cucumber lengthwise and cut into bite-sized slices. Halve or quarter the cherry tomatoes. Peel the red onion, halve it, and cut into thin strips. Coarsely chop the parsley and fresh mint.

Gently toss the cucumber, tomatoes, red onion, and herbs together in a bowl, then season to taste with half of the lemon juice, 10 ml olive oil, and a pinch of salt and pepper.