Description
A bright and crunchy chickpea cucumber salad that is easy to make and packed with protein.
Ingredients
Scale
- 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
Instructions
- 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.
- 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.
- Pour the vinaigrette over the salad and toss gently to combine, ensuring everything gets a little love and dressing.
- Serve immediately or refrigerate for later use. This salad keeps well in the fridge for a couple of days.
Notes
Great for meal prep; can be made ahead of time and stays fresh for 2 to 3 days.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 4g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 15mg
Keywords: salad, chickpeas, cucumber, healthy, quick recipe