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CHICKPEA CUCUMBER SALAD
Ingredients and Directions
Salad
1 can chickpeas, rinsed and drained
1 cup cherry tomatoes, quartered
1 English cucumber, diced
¼ cup red onion, diced
¼ cup fresh parsley, chopped
2 Tbs. fresh fill, chopped
½ cup crumbled feta cheese
Dressing
1 Tbs. olive oil
2 Tbs. white wine vinegar
2-3 Tbs. lemon juice
½ tsp. garlic powder
½ tsp. salt
Black pepper, to taste
Directions
Servings:4 Time:10minutes
Drain and rinse a can of chickpeas. Dice the cucumber and tomatoes, and chop the red onion and fresh herbs. In a medium bowl, combine the salad ingredients including cucumbers, tomatoes, red onion, fresh herbs and chickpeas.
Top the salad ingredients with the dressing ingredients. Toss until everything is coated. Add crumbled feta on top and gently toss again.
Storage
Store in an airtight container in the refrigerator for up to 3-4 days. Viewtherecipe!
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