Chickpea Cucumber Salad

Chickpea Cucumber Salad

Author: Sara Smith Prep Time: 10 minutes
Cook Time: 0 minutes Total Time: 10 minutes
Yield: 4 servings Category: LUNCH Cuisine: Mediterranean Diet: Vegetarian

Ingredients

  • 1 can chickpeas, drained and rinsed
  • 1 cucumber, diced
  • 1 cup cherry tomatoes, halved
  • 1/4 cup feta cheese, crumbled
  • 1/4 cup fresh parsley or cilantro, chopped
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • Salt and pepper to taste
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Instructions

  1. In a large bowl, combine chickpeas, cucumber, cherry tomatoes, feta cheese, and fresh herbs. Toss gently so the feta does not turn into a sad dust cloud.
  2. In a small bowl, whisk together olive oil, lemon juice, salt, and pepper. Taste the vinaigrette and add more lemon if you want it snappier.
  3. Pour the vinaigrette over the salad and toss gently to combine, ensuring everything gets a little love and dressing.
  4. Serve immediately or refrigerate for later use. This salad keeps well in the fridge for a couple of days.

Notes

  1. Great for meal prep; can be made ahead of time and stays fresh for 2 to 3 days.