Description
A fresh salad filled with crunchy vegetables and chickpeas, ideal for quick lunches or potlucks.
Ingredients
- 1 can chickpeas, drained and rinsed
- 1 large cucumber, diced
- 1 cup cherry tomatoes, halved
- a handful of red onion, finely chopped
- a few spoonfuls of fresh parsley or dill, chopped
- 1/3 cup feta, crumbled (optional)
- 3 tablespoons olive oil
- 2 tablespoons lemon juice (more if desired)
- 1 small clove garlic, grated or minced
- Salt and black pepper to taste
Instructions
- Drain and rinse your chickpeas, then toss them into a big bowl.
- Chop the cucumber, tomatoes, onion, and herbs. Add everything to the bowl.
- Mix olive oil, lemon juice, garlic, salt, and pepper in a small cup or bowl. Taste it!
- Pour the dressing over the salad and stir well.
- Add feta if using, then gently mix again.
- Let it sit for 10 minutes if you have time for the flavors to meld.
Notes
For extra crunch, scoop out the seeds from a watery cucumber or pat them dry with paper towels. This salad is best enjoyed within 1-3 days after making.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cook
- Cuisine: Mediterranean