Chickpea Cucumber Feta Salad (Print Version)
# Ingredients:
→ Salad Base
01 -
1 cup halved or quartered cherry tomatoes
02 -
1 can (15 oz) chickpeas, drained and rinsed
03 -
4 small Persian cucumbers, chopped (or 1 large English cucumber)
04 -
¼ cup diced red onion
05 -
2 tablespoons chopped fresh dill
06 -
¼ cup chopped parsley
07 -
½ cup feta cheese, crumbled
→ Dressing Ingredients
08 -
2 tablespoons white wine vinegar (or swap with apple cider vinegar)
09 -
1 tablespoon olive oil (extra virgin)
10 -
Juice from one lemon, about 2-3 tablespoons
11 -
½ teaspoon garlic powder
12 -
Black pepper as needed
13 -
½ teaspoon salt
# Instructions:
01 -
Rinse your chickpeas. Chop up the cucumbers, slice up those tomatoes, and dice your red onion. Finely chop the dill and parsley. Throw everything into one medium bowl.
02 -
Pour the dressing ingredients over the salad mix. Stir till every bit is nicely coated.
03 -
Sprinkle the crumbled feta on top, then lightly toss again to combine everything.
# Notes:
01 -
Canned chickpeas save time and are hassle-free.
02 -
For the tastiest result, crumble a fresh block of feta.
03 -
Squeeze out fresh lemon juice instead of using bottled.