Ingredients
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2 cans (15 oz each) chickpeas, drained and rinsed
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1 large English cucumber, diced
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1 cup cherry tomatoes, halved
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1/4 cup red onion, finely diced
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1/4 cup fresh parsley, chopped
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3 tablespoons extra virgin olive oil
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2 tablespoons fresh lemon juice
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1/2 teaspoon salt (or to taste)
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1/4 teaspoon black pepper
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Optional: 1/3 cup crumbled feta cheese
Instructions
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Drain and rinse the chickpeas thoroughly. Pat dry with a paper towel.
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Dice the cucumber into bite-sized pieces.
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Halve the cherry tomatoes and finely dice the red onion.
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In a large mixing bowl, combine chickpeas, cucumber, tomatoes, red onion, and parsley.
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In a small bowl, whisk together olive oil, lemon juice, salt, and black pepper.
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Pour dressing over the salad and toss gently to combine.
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Taste and adjust seasoning if needed.
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Add feta cheese (if using) and gently mix.
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Chill for 20–30 minutes before serving for best flavor.
Notes
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Let the salad rest before serving to enhance flavor.
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Store without feta if preparing ahead for multiple days.
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For extra crunch, add diced bell peppers.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Gluten Free
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 5g
- Sodium: 320mg
- Fat: 10g
- Saturated Fat: 1-5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 0mg