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Chickpea Cucumber Feta Salad

Course Appetizer, Salad, Side Dish
Prep Time 5 minutes
Total Time 5 minutes
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!