Ingredients:
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 cup cucumbers, diced
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced (optional)
- 1/4 cup feta cheese, crumbled
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons olive oil
- Juice of 1 lemon
- Salt and pepper, to taste
Instructions:
- Prep the veggies: Dice the cucumbers, halve the cherry tomatoes, and slice the onion. Chop parsley if using fresh.
- Combine the ingredients: In a large bowl, mix together the chickpeas, cucumbers, cherry tomatoes, red onion, feta, and parsley.
- Make the dressing: In a small bowl, whisk together olive oil, lemon juice, a pinch of salt, and pepper. Adjust seasoning to taste.
- Toss the salad: Pour the dressing over the salad and toss gently to combine.
- Serve: Let the salad sit for 10–15 minutes to allow the flavors to meld, then serve fresh.
Why It Works:
This salad is a powerhouse of nutrition, offering plant-based protein from chickpeas, hydrating cucumbers, and healthy fats from olive oil. It’s quick to prepare, light, and perfect for a satisfying lunch or dinner side dish!
