Description
- A refreshing and protein-rich salad packed with chickpeas, cucumbers, tomatoes, and feta perfect for lunch or as a side dish.
Ingredients
Scale
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/4 red onion, finely chopped
- 1/2 cup crumbled feta cheese
- 2 tbsp extra virgin olive oil
- 1 tbsp fresh lemon juice
- Salt and pepper to taste
- 2 tbsp chopped fresh parsley
Instructions
- In a large bowl, combine chickpeas, cucumber, tomatoes, and red onion.
- Add crumbled feta and fresh parsley.
- In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.
- Pour dressing over salad and toss gently to coat.
- Serve immediately or chill for 30 minutes before serving.
Notes
- This salad keeps well in the fridge for up to 3 days. Add grilled chicken or quinoa for a more filling meal.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 4g
- Sodium: 390mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 15mg