Ingredients
1 (15 oz) can canned chickpeas, drained
2 medium cucumbers
1 cup cherry tomatoes
1/4 cup red onion
1/2 cup feta cheese
1/4 cup kalamata olives, pitted and sliced
3 tablespoons extra virgin olive oil
2 tablespoons fresh lemon juice
1 tablespoon maple syrup (or honey)
1 teaspoon grated lemon zest
1 teaspoon ground cumin
2 tablespoons chopped fresh parsley
Pinch of salt
Instructions
Drain and rinse chickpeas. Set aside.
Dice cucumbers into small cubes. Halve cherry tomatoes.
Finely chop red onion and soak in cold water for 5 minutes, then drain.
In a large bowl, whisk together olive oil, lemon juice, maple syrup, lemon zest, cumin, and salt.
Add chickpeas, cucumbers, tomatoes, red onion, feta, and olives to the bowl.
Pour the dressing over the ingredients. Toss gently to combine.
Garnish with fresh parsley.
Notes
For halal compliance, ensure feta is halal-certified.
Substitute cherry tomatoes with diced bell peppers if unavailable.
Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 15
- Category: Mediterranean Basics
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 5g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 4g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 15mg