Ingredients
Salad Ingredients
- 1 large cucumber, diced Use fresh, ripe cucumbers for the best flavor.
- 1 cup cherry tomatoes, halved
- 0.5 medium red onion, thinly sliced
- 1 medium red bell pepper, diced
- 0.25 cup fresh parsley, chopped
- 1 can (15 oz) chickpeas, drained and rinsed
- 3.5 oz feta cheese, crumbled Alternatively, use goat cheese for a creamier texture.
Vinaigrette Ingredients
- 3 tbsp extra-virgin olive oil
- 2 tbsp freshly squeezed lemon juice
- 1 tsp dried oregano Feel free to experiment with different herbs like mint or dill.
- 1 clove garlic, minced
- 0.5 tsp sea salt
- 0.25 tsp freshly ground black pepper
Method
Preparation
- In a large salad bowl, combine the diced cucumber, halved cherry tomatoes, sliced red onion, diced bell pepper, chopped parsley, and drained chickpeas.
- In a small bowl or jar, whisk together the extra-virgin olive oil, lemon juice, oregano, minced garlic, sea salt, and black pepper until well emulsified.
- Pour the vinaigrette over the salad and toss gently to evenly coat all components.
- Add the crumbled feta cheese and toss lightly to incorporate, or sprinkle on top for visual presentation.
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 30gProtein: 10gFat: 12gSaturated Fat: 4gSodium: 600mgFiber: 8gSugar: 5g
Notes
Serve this salad chilled or at room temperature. Store any leftovers in an airtight container in the refrigerator for 2-3 days. Best enjoyed within the first couple of days.
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