Lantana Living | Issue 03 | Mar 16 - Apr 19, 2024

Publisher & Editor

Scott & Kelly Murray

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Managing Editor

Jana Melton

Sub-Editor

Bobbi Byrne

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Diane Ciarloni, Leena Duwadi, Jean Eisenmann, Steve Gamel, Mark Miller

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Abby Bryan | Lead Designer

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Macy Alex Photography

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Your Candid Memories Photography

Shakar Photography

Brendan Hanrahan Photography

What’s That Guy’s Name? Photography By Guy T

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Chickpea Salad

Ingredients

3 Tbsp extra virgin olive oil

3 Tbsp lemon juice, from 1 large lemon

1 garlic clove, pressed or minced

1/2 tsp sea salt, or to taste

1/8 tsp black pepper

1 1/2 cups cherry tomatoes, halved

1 English Cucumber, halved and sliced

15 oz chickpeas, or garbanzo beans, drained, rinsed

1/2 medium red onion, thinly sliced

1 avocado, sliced (add fresh)

1/4 cup cilantro, chopped** (hold)

4 oz feta cheese, diced** (hold)

Directions

1. Prepare ingredients as directed.

2. Combine all ingredients and mix. Stays pretty for 1-2 days.

Pro Tip: Add avocado before serving to hold the bright green color.