Go Back
Print
Smaller
Normal
Larger
Chickpea Cucumber Feta Salad
Print Recipe
Prep Time
5
minutes
mins
Total Time
5
minutes
mins
Course
Appetizer, Salad, Side Dish
Servings
8
Ingredients
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!