Description
Cucumber Tomato Chickpea Feta Salad is super easy to make and can be done in a jiffy.
Ingredients
- 1 long seedless cucumber
- 1 can of chickpeas
- 1 1/2 cups of cherry tomatoes halved
- 1/2 onion red thinly sliced and quartered
- 1 tablespoon of parsley finely chopped
- 4 ounces of herb feta
- Vinaigrette:
- 1/4 Cup of white wine vinegar
- 1/2 cup of Olive oil (Affiliate Link)
- 1 tablespoon of Dijon mustard
- 1 juice of a lemon
- 1 teaspoon of dried oregano
- 1/2 teaspoon of salt
- 1/4 teaspoon of pepper
Instructions
- In a large bowl, add the olive oil (Affiliate Link), white wine vinegar, lemon juice, dijon mustard, dried oregano, salt, and pepper. Wisk well.
- Cut the seedless cucumber up into small quarter pieces. Make about 2 cups quartered and set aside.
- Rinse the Garbanzo beans. And, set aside.
- Cut the cherry tomatoes in half after you wash them. Set aside.
- Slice and quarter the red onion. Separate the onion layers. Set aside.
- Finely chop up fresh parsley. Set aside.
- In the bowl with the vinaigrette, add the chickpeas, cucumbers, and halved tomatoes.
- Add the red onion to the bowl.
- The feta we used is an herbed type but you can use regular feta. Now, add the herbed feta cheese crumbles to the bowl.
- And the last ingredient to add is parsley. Add fresh finely chopped parsley. Mix well with a large spoon.
- Refrigerate for 1-2 hours. Or, you can eat it right away.
- Prep Time: 20 minutes
- Cook Time: 0 hours
- Category: salad recipe
- Method: no cook
- Cuisine: american
Nutrition
- Serving Size: 1/2 cup
- Calories: 220.59 kcal
- Sugar: 3.88 g
- Sodium: 360.45 mg
- Fat: 17.51 g
- Saturated Fat: 4.09 g
- Trans Fat: 0.0 g
- Carbohydrates: 12.18 g
- Fiber: 3.09 g
- Protein: 5.06 g
- Cholesterol: 12.62 mg