Ingredients
Scale
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 medium cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/2 cup feta cheese, crumbled
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- Salt and pepper to taste
Instructions
- Gather all your ingredients and ensure they are fresh.
- Prepare the vegetables: dice the cucumber, halve the cherry tomatoes, and finely chop the red onion and parsley.
- Crumble the feta cheese over the mixture.
- Drizzle olive oil and lemon juice, adding salt and pepper to taste. Toss until well coated.
Notes
- Store in an airtight container in the refrigerator for up to three days.
- For meal prep, keep the dressing separate until ready to serve.
- Add avocado slices or nuts for extra crunch.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 220 Kcal
- Sugar: 3g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 15mg