Cucumber Tomato Salad with Chickpeas
15min
0min
1
356
Chef's Note
For the best flavor, let the salad sit for about 10 minutes before eating to allow the flavors to meld together. If you're preparing this ahead of time, add the feta cheese just before serving to maintain its texture.
Tags
Ingredients
1 medium cucumber
1 cup cherry tomatoes
1/2 cup chickpeas
2 tablespoons red onion
2 tablespoons feta cheese
1 tablespoon fresh parsley
1 tablespoon lemon juice
2 teaspoons olive oil
1/4 teaspoon salt
1/8 teaspoon black pepper
1 large hard-boiled egg
Instructions
- 1
Rinse and drain 1/2 cup of chickpeas if using canned.
- 2
Wash the cucumber and cut into small cubes (about 1/2 inch).
- 3
Wash the cherry tomatoes and cut them in half.
- 4
Finely dice 2 tablespoons of red onion.
- 5
Chop 1 tablespoon of fresh parsley.
- 6
Peel and chop 1 hard-boiled egg.
- 7
In a bowl, combine the cucumber, tomatoes, chickpeas, red onion, and chopped egg.
- 8
In a small bowl, whisk together 1 tablespoon of lemon juice, 2 teaspoons of olive oil, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper.
- 9
Pour the dressing over the salad and toss gently to combine.
- 10
Sprinkle 2 tablespoons of crumbled feta cheese and the chopped parsley on top.
- 11
Serve immediately or refrigerate for up to 2 hours before serving.
Nutrition Information (per serving)
356
28g
33g
12g
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