Ingredients
Salad Base
- 1 medium cucumber, diced Use fresh for the best flavor.
- 2 medium tomatoes, diced Ripe tomatoes work best.
- 1 medium red onion, diced Soak in cold water for milder taste if preferred.
- 1 medium bell pepper, chopped Choose any color bell pepper.
- 1 cup chickpeas, drained and rinsed Canned chickpeas can be used for convenience.
- 1 cup feta cheese, crumbled Use dairy-free cheese for vegan option.
- 1/2 cup olives, sliced Black or green olives can be used.
- 1/4 cup fresh parsley, chopped Fresh parsley enhances the flavor.
Dressing
- 3 tablespoons olive oil
- 1 tablespoon red wine vinegar
- to taste salt and pepper Adjust seasoning based on preference.
Method
Preparation
- In a large bowl, combine cucumber, tomatoes, red onion, bell pepper, chickpeas, feta, olives, and parsley.
- In a small bowl, whisk together olive oil, red wine vinegar, salt, and pepper.
- Pour the dressing over the salad and toss gently to combine.
- Serve immediately or refrigerate for meal prep.
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 20gProtein: 10gFat: 15gSaturated Fat: 5gSodium: 400mgFiber: 5gSugar: 4g
Notes
Store in an airtight container in the refrigerator for up to 3 days. Consider keeping the dressing separate until ready to serve for best freshness.
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