Chickpea Cucumber Feta Salad (Print Version)
# Ingredients:
→ Salad Ingredients
01 -
A can of chickpeas, about 15 oz, rinsed and drained
02 -
A cup of cherry tomatoes, cut into quarters or halves
03 -
Diced cucumbers (4 small persian ones or 1 large english cucumber)
04 -
Red onion, chopped into small pieces (about 1/4 cup)
05 -
Fresh parsley leaves, chopped finely (1/4 cup)
06 -
Chopped dill, around 2 tablespoons
07 -
Half a cup of feta, crumbled
→ Dressing
08 -
1 tablespoon of olive oil (extra virgin works best)
09 -
2 tablespoons of vinegar (white wine or apple cider)
10 -
Juice from 1 lemon, should give 2-3 tablespoons
11 -
A half teaspoon of garlic powder
12 -
A pinch of salt, about 1/2 teaspoon
13 -
Some black pepper, as much as you like
# Instructions:
01 -
Rinse your chickpeas well and drain them. Cut up the cucumbers and tomatoes, dice the onion, and chop up the fresh herbs. Put it all together in a mixing bowl.
02 -
Pour the dressing ingredients over the veggies and mix them up so everything's evenly coated.
03 -
Sprinkle the crumbled feta over the top, give it a light toss, and you're ready to serve.
# Notes:
01 -
Canned chickpeas save time and work great here
02 -
Fresh feta from a block tastes much better than pre-crumbled
03 -
Fresh-squeezed lemon juice gives more zesty flavor than bottled