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Cook at home
Chickpea Feta Cucumber Salad
A chunky no-cook salad of chickpeas, cucumber, tomato, red onion and feta in a red wine vinaigrette.
15 min · 2 servings · mediterranean
411
kcal
15
protein g
39
carbs g
23
fat g
Nutrition per serving from USDA FoodData Central.
About $2.59 / serving (est.)
Estimated from average US grocery prices.
- vegetarian
- pescatarian
- gluten-free
- mediterranean
- high-fiber
Contains: milk
Ingredients
- 1 can chickpeas, drained and rinsed
- 1 1/2 cup cucumber, diced
- 1 cup cherry tomato, halved
- 1/4 cup red onion, thinly sliced
- 2 oz feta, crumbled
- 2 tbsp olive oil
- 1 tbsp red wine vinegar
- 2 tbsp fresh parsley, chopped
- 1/2 tsp oregano dried
- 1/4 tsp black pepper
Steps
- Whisk the olive oil, vinegar, oregano and pepper in a large bowl.
- Add the chickpeas, cucumber, tomato and red onion and toss to coat.
- Fold in the feta and parsley, then let the salad rest 10 minutes before serving.
Source: Hungry Marvin original recipe; nutrition computed from USDA FoodData Central (SR Legacy)
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