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Chickpea Cucumber Salad
Donna

Easy Chickpea Cucumber Salad with Feta and Tomatoes

This Greek inspired Chickpea Cucumber Salad is a great meal prep recipe for a weekday lunch. It's full of flavor and nutrition and ready in 10 minutes! Protein-packed chickpeas are combined with crisp cucumbers, juicy tomatoes, fresh herbs, and creamy feta cheese. All tossed in a bright lemon vinaigrette made with some favorite pantry staples.😊
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4
Calories: 200
Ingredients Equipment Method

Ingredients
  

Ingredients
  • 1 can chickpeas (garbanzo beans), 15 oz (rinsed and drained)
  • 1 cup cherry tomatoes, halved or quartered (about 15 tomatoes)
  • 4 persian cucumbers, diced (or 1 english cucumber)
  • ¼ cup red onion, diced (about a quarter of an onion)
  • ¼ cup fresh parsley, chopped (more to taste)
  • 2 Tbsp fresh dill, chopped (more to taste)
  • ½ cup crumbled feta cheese (4 oz or half a block)
  • 1 Tbsp extra virgin olive oil
  • 2 Tbsp white wine vinegar (or apple cider vinegar)
  • ½ tsp garlic powder (more to taste)
  • ½ tsp salt (more to taste)
  • black pepper (more to taste)

Equipment

  • bowl

Method
 

Instructions
  1. Drain and rinse a can of chickpeas. Dice the cucumber and tomatoes, and chop the red onion and fresh herbs. Combine it all in a large bowl.
  2. Top the salad ingredients with the dressing ingredients. Toss until everything is coated.
  3. Add crumbled feta on top and gently toss again.