Description
This salad reminds me of lazy Sunday lunches—light, colorful, and bursting with Mediterranean flavor. The crunch of cucumber, the creaminess of feta, and the zesty lemon dressing come together in perfect harmony. It’s easy, healthy, and just as good the next day.
Ingredients
For the Salad:
1 (15 oz) can chickpeas, rinsed and drained
1 cup cherry tomatoes, halved or quartered
4 Persian cucumbers (or 1 English cucumber), diced
¼ cup red onion, diced
¼ cup fresh parsley, chopped
2 tbsp fresh dill, chopped
½ cup crumbled feta cheese (about 4 oz)
For the Dressing:
1 tbsp extra virgin olive oil
2 tbsp white wine vinegar or apple cider vinegar
Juice of 1 lemon (2–3 tbsp)
½ tsp garlic powder
½ tsp salt
Black pepper to taste
2 tbsp white wine vinegar or apple cider vinegar
Juice of 1 lemon (2–3 tbsp)
½ tsp garlic powder
½ tsp salt
Black pepper to taste
Instructions
In a large bowl, combine chickpeas, tomatoes, cucumbers, red onion, parsley, dill, and feta.
In a small bowl, whisk together olive oil, vinegar, lemon juice, garlic powder, salt, and pepper.
Pour dressing over the salad and toss gently to combine.
Let sit for 10 minutes before serving for best flavor.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Dinner
Nutrition
- Calories: 220
- Sugar: 4g
- Fat: 13g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 8g