Description
A refreshing and protein-packed salad perfect for weeknights, potlucks, and meal prep that gets better as it sits.
Ingredients
For the salad
- 2 cans Chickpeas (Rinsed and drained)
- 2 cups Cucumber (Chopped into bite-sized pieces)
- 1 cup Cherry tomatoes (Halved)
- 1/2 small Red onion (Diced)
- 1/4 cup Parsley (Chopped)
- 2 tbsp Dill
- 1 clove Garlic (Minced)
- 1/2 cup Feta cheese (Crumbled, added last)
For the dressing
- 3 tbsp Lemon juice (Freshly squeezed)
- 1 tbsp Red wine vinegar
- 1 tsp Dijon mustard
- 1/4 cup Olive oil (Extra virgin)
- 1/4 tsp Black pepper (Freshly ground)
- 1 pinch Red pepper flakes
- 1/2 tsp Salt
Instructions
Preparation
- In a large bowl, combine the chickpeas, chopped cucumber, halved cherry tomatoes, diced red onion, dill, and parsley.
- In a separate small bowl, whisk together the Dijon mustard, lemon juice, olive oil, red wine vinegar, salt, black pepper, and red pepper flakes.
- Pour the dressing over the salad and toss to combine.
- Gently fold in the feta cheese.
- Let it marinate in the refrigerator for at least 15 minutes before serving.
Notes
Keep the salad in a tight container in the fridge. It stays good for 3 to 4 days. If it appears dry the next day, add a splash of olive oil and a squeeze of lemon. Avoid freezing to maintain crunchiness.
- Prep Time: 15 minutes
- Category: Salad, Side Dish
- Cuisine: Mediterranean