Ingredients
Scale
- 1 can canned chickpeas, rinsed
- 1 fresh cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/2 red onion, sliced
- 1 teaspoon dried oregano
- Feta cheese (or vegan feta), crumbled
- 3 tablespoons extra virgin olive oil
- Juice of 1/2 lemon
- Salt and pepper to taste
Instructions
- Rinse the Chickpeas
- Begin by draining and rinsing one can of chickpeas under cold water in a fine-mesh sieve.
- Chop the Veggies
- Dice one fresh cucumber into small cubes and halve one cup of cherry tomatoes. Then slice about half of a red onion thinly after soaking it in cold water.
- Combine Ingredients
- In a large bowl, add the rinsed chickpeas, chopped cucumber, halved cherry tomatoes, and drained red onion slices. Toss gently until everything is well mixed.
- Add Flavorings
- Sprinkle about one teaspoon of dried oregano over your veggie mixture along with salt and pepper to taste. Squeeze half a lemon over everything followed by three tablespoons of extra virgin olive oil.
- Crumble Feta
- Top your beautiful medley with crumbled feta cheese. Gently fold it into the salad so it doesn’t turn into mush.
- Chill & Serve
- Cover the bowl with plastic wrap or transfer everything into an airtight container. Let it chill in the fridge for at least 30 minutes before serving. Garnish with extra herbs if desired before serving immediately.
Notes
Store leftovers in an airtight container.
This salad is best served cold, so no reheating needed!
Serve with crusty bread for a delightful meal.
Use fresh herbs for vibrant flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Method: Mix
Nutrition
- Calories: 220 kcal
- Sugar: 8g
- Sodium: 400mg
- Fat: 9g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 25mg