Fresh mix of chickpeas, cucumbers, tomatoes, feta, and herbs in a lemon vinaigrette. Nourishing and ready in 10 minutes.
# Needed ingredients:
→ Base
01 - 1 can (15 oz) chickpeas, rinsed and drained
02 - 1 cup cherry tomatoes, halved or quartered
03 - 4 Persian cucumbers, diced
04 - ¼ cup red onion, finely diced
05 - ¼ cup fresh parsley, chopped
06 - 2 tablespoons fresh dill, chopped
07 - ½ cup crumbled feta cheese
→ Dressing
08 - 1 tablespoon extra virgin olive oil
09 - 2 tablespoons white wine vinegar
10 - 2 tablespoons fresh lemon juice
11 - ½ teaspoon garlic powder
12 - ½ teaspoon salt
13 - Freshly ground black pepper to taste
# How to make it:
01 - Dice the cucumbers, halve or quarter the cherry tomatoes, and finely chop the red onion, parsley, and dill.
02 - In a large salad bowl, combine the chickpeas, cucumbers, tomatoes, red onion, parsley, and dill.
03 - In a small bowl, whisk together olive oil, vinegar, lemon juice, garlic powder, salt, and black pepper until well combined.
04 - Pour the dressing over the salad ingredients and toss gently to coat everything evenly.
05 - Add the crumbled feta cheese and toss again gently until distributed throughout.
06 - Taste and adjust seasoning with additional salt, pepper, or lemon juice as desired. Serve immediately or refrigerate for up to 3-4 days.
