Description
A refreshing and light salad with chickpeas, cucumbers, tomatoes, and feta, perfect for busy nights or gatherings.
Ingredients
- 1 can chickpeas (garbanzo beans), 15 oz (rinsed and drained)
- 1 cup cherry tomatoes, halved or quartered (about 15 tomatoes)
- 4 Persian cucumbers, diced (or 1 English cucumber)
- ¼ cup red onion, diced (about a quarter of an onion)
- ¼ cup fresh parsley, chopped (more to taste)
- 2 Tbsp fresh dill, chopped (more to taste)
- ½ cup crumbled feta cheese (4 oz or half a block)
- 1 Tbsp extra virgin olive oil
- 2 Tbsp white wine vinegar (or apple cider vinegar)
- 1 lemon (juice of) (about 2-3 Tbsp lemon juice)
- ½ tsp garlic powder (more to taste)
- ½ tsp salt (more to taste)
- Black pepper (more to taste)
Instructions
- Drain and rinse a can of chickpeas.
- Dice the cucumber and tomatoes, and chop the red onion and fresh herbs.
- In a medium bowl, combine the salad ingredients including cucumbers, tomatoes, red onion, fresh herbs, and chickpeas.
- Top the salad ingredients with the dressing ingredients.
- Toss until everything is coated.
- Add crumbled feta on top and gently toss again.
Notes
Add more herbs like mint or basil for extra flavor. Adjust the amount of lemon juice or vinegar based on your taste preference.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook
- Cuisine: Mediterranean