Description
A refreshing Chickpea Cucumber Salad that’s quick, easy, and perfect for summer gatherings.
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 mint, chopped
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
- Combine the chickpeas, diced cucumber, halved cherry tomatoes, crumbled feta cheese, and freshly chopped herbs in a large bowl.
- Whisk together the olive oil, lemon juice, salt, and pepper in a small bowl until well combined.
- Pour the dressing over the salad mix and toss gently to combine, ensuring everything is nicely coated.
- Serve immediately for a refreshing crunch, or store in the refrigerator for later enjoyment!
Notes
Make this salad ahead of time and store in the fridge for up to 2 days. Keep the dressing separate until ready to eat for maximum freshness.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 190
- Sugar: 4g
- Sodium: 250mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 10mg