Ingredients
Scale
- 1 can of chickpeas (15 oz), drained and rinsed
- 1 large cucumber, diced
- 1 cup of cherry tomatoes, halved
- 1/2 red onion, finely chopped
- 1 cup of feta cheese, crumbled
- 1/4 cup of fresh parsley, chopped
- 3 tablespoons of olive oil
- 2 tablespoons of red wine vinegar
- Salt and pepper to taste
Instructions
- Dice the cucumber, halve the cherry tomatoes, and finely chop the red onion and parsley.
- In a large bowl, combine chickpeas, cucumber, tomatoes, onion, feta, and parsley; mix gently.
- Whisk together olive oil, red wine vinegar, salt, and pepper in a small bowl; drizzle over the salad and toss to coat.
- Cover and chill in the refrigerator for at least 30 minutes before serving.
Notes
- Customize with additional ingredients like bell peppers or olives.
- Allowing the salad to chill enhances the flavor.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook
- Cuisine: Mediterranean
- Diet: Vegetarian