Ingredients
Scale
2 medium cucumbers, sliced
1 cup crumbled feta cheese
1 1/2 cups canned chickpeas, drained
1 cup cherry tomatoes, halved
1/2 red onion, thinly sliced
1/4 cup extra virgin olive oil
1/4 cup lemon juice
1 tbsp dried parsley
1 tsp dried mint
1 clove garlic, minced
Salt and pepper to taste
Instructions
1. In a large bowl, combine cucumbers, crumbled feta, chickpeas, cherry tomatoes, and red onion.
2. In a small bowl, whisk olive oil, lemon juice, parsley, mint, garlic, salt, and pepper.
3. Toss dressing into the salad mixture.
4. Let rest for 10 minutes to allow flavors to meld before serving.
Notes
For halal options, use olive oil instead of any animal fat. Refrigerate leftovers up to 2 days.
- Prep Time: 15
- Category: Mediterranean Table
- Method: Chopping and dressing
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 2g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 6g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 60mg