This is the perfect summer salad. No cooking required and lots of veggies. I got the inspiration from a Smitten Kitchen recipe a while ago and have been making different variations of it since then but usually always keep the feta and the mint. This time I used arugula, cucumbers, radishes, corn, scallions, chickpeas for some extra protein and simply dressed it with lemon juice and olive oil.
6 C. Arugula
1 Cucumber, sliced thin
6 Radishes, sliced thin
1 Ear Corn, kernals removed
3 Scallions, sliced thin
1 C. Chickpeas
Feta, crumbled (I like to buy a block and crumble it myself, much cheaper!)
1 Lemon, juiced
1/2 C. Olive Oil
1. Add all ingredients to bowl and dress with lemon juice and olive oil.
2. Season with salt and pepper to taste.