Description
A fresh and healthy Cucumber Tomato Chickpea Salad with Feta, perfect for a light lunch or side dish.
Ingredients
Scale
- 2 medium cucumbers, diced
- 2 ripe tomatoes, diced
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 cup crumbled feta cheese
- 1 small red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- Salt, to taste
- Black pepper, to taste
Instructions
- Wash the cucumbers and tomatoes under cold water, then dice them into bite-sized pieces and place in a large mixing bowl.
- Rinse the chickpeas under cold water in a colander, then add them to the bowl with the cucumbers and tomatoes.
- Finely chop the red onion and add it to the mixing bowl, followed by the crumbled feta cheese and chopped parsley.
- In a small bowl, whisk together the olive oil and lemon juice, then season with salt and black pepper to taste.
- Pour the dressing over the salad ingredients and gently toss to combine, being careful not to break the feta too much.
Notes
- For best flavor, let the salad chill in the refrigerator for about 30 minutes before serving.
- Store leftovers in an airtight container in the refrigerator and consume within two days.
- Feel free to add grilled chicken, shrimp, or hard-boiled eggs for extra protein.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 400mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 20mg
Keywords: Cucumber, Tomato, Chickpea, Feta, Salad, Healthy, Mediterranean