Ingredients
Scale
- 3 cups 440g boiled or canned chickpeas, drained & rinsed
- 170 g 6 oz cucumber, peeled and diced (1 cm cubes)
- 40 g 1.4 oz red onion, finely chopped
- 100 g 3.5 oz feta cheese, crumbled
- 2½ tbsp fresh dill (minced)
- 2 tsp spearmint (minced)
- 6 tbsp extra virgin olive oil
- 2 tbsp fresh lemon juice
- ½ lemon (zested)
- 3 –4 tsp red wine vinegar
- Salt & pepper to taste
Instructions
- Prep your ingredients: Drain chickpeas, chop cucumber and onion, crumble feta.
- Combine: In a large mixing bowl, toss chickpeas, cucumber, onion, feta, dill, and mint.
- Mix dressing: In a small bowl, whisk olive oil, lemon juice, zest, vinegar, salt, and pepper.
- Toss salad: Pour dressing over the salad and gently combine.
- Chill (optional): For best flavor, refrigerate for 30–60 minutes before serving.
Notes
| Nutrient | Amount |
|---|---|
| Calories | 340 kcal |
| Fat | 24g |
| Carbohydrates | 20g |
| Fiber | 6g |
| Protein | 10g |
| Sugar | 3g |
| Cholesterol | 22mg |
| Sodium | 420mg |
- Prep Time: 10 minutes
- Category: Main Course, Salad, Side Dish
- Cuisine: Mediterranean