Ingredients
Scale
- 1 large cucumber (English cucumber, chopped)
- 2 cans of chickpeas (15 ounces each, rinsed and drained)
- 1/2 teaspoon of lemon zest
- 3 tablespoons of lemon juice
- 1/4 cup of chopped fresh parsley
- 3 tablespoons of chopped fresh mint
- 1/4 teaspoon of black pepper
- 1/2 teaspoon of kosher salt
- 3 tablespoons of extra virgin olive oil
- 8 ounces of feta cheese
Instructions
- Rinse and drain the chickpeas, then set them aside.
- Chop up the cucumber.
- In a large mixing bowl, toss together all the ingredients.
- Serve immediately for a delightful dish.
- Store any leftovers in an airtight container in the fridge for up to 5 days. Enjoy!