Ingredients
Scale
- 1 (15-ounce) can chickpeas, drained and rinsed
- 1/2 cup crumbled feta cheese
- 1/2 cup chopped cucumber
- 1/4 cup chopped red onion
- 1/4 cup chopped fresh parsley
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1/4 teaspoon black pepper
Instructions
- Step 1: In a large bowl, combine the drained and rinsed chickpeas, crumbled feta cheese, chopped cucumber, chopped red onion, and chopped fresh parsley.
- Step 2: In a small bowl, whisk together the olive oil, lemon juice, and black pepper.
- Step 3: Pour the dressing over the chickpea mixture in the large bowl.
- Step 4: Gently toss all ingredients until well combined and the chickpeas are evenly coated with the dressing.
- Step 5: Refrigerate for at least 30 minutes to allow flavors to meld before serving.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days, but the cucumber will soften slightly over time.
- This salad is best served cold and doesn't need reheating, but you can let it sit at room temperature for 15 minutes to soften the feta slightly.
- Serve this vibrant salad as a light lunch, a side dish with grilled chicken or fish, or even spooned into pita bread for a quick and healthy snack.
- For a more intense flavor, marinate the red onion in the lemon juice for 10 minutes before adding it to the salad.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American