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Ingredients
Scale
- 2 cans Chickpeas, drained and rinsed
- 8 oz Feta Cheese, crumbled
- ½ cup Red Onion, diced
- 1 English Cucumber, diced
- ½ cup Olive Oil or Avocado Oil
- 2 tbsp Fresh Lemon Juice
- 1 tbsp Lemon Zest
- ¼ cup Red Wine Vinegar
- 1 tsp Dijon Mustard
- ¼ cup Fresh Herbs (optional, chopped basil, dill, mint)
- 1 tsp Dried Oregano
- 1 tsp Garlic, minced
- 1 tsp Dried Parsley
- ¼ tsp Salt (to taste)
- ⅛ tsp Black Pepper (to taste)
Instructions
- Prepare the Red Wine Vinaigrette by mixing oil, lemon juice, lemon zest, vinegar, and mustard.
- Season the dressing with oregano, garlic, parsley, salt, and pepper.
- In a large bowl, combine drained chickpeas with the vinaigrette.
- Add diced cucumber, red onion, and crumbled feta.
- Toss ingredients gently until well-combined.
- Chill the salad for at least two hours before serving.
Notes
Ensure chickpeas are well-drained for the best texture.
Use fresh herbs for enhanced flavor.
Letting the salad chill improves the overall taste.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Calories: 250
- Sugar: 3
- Sodium: 300
- Fat: 15
- Saturated Fat: 4
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 8
- Protein: 9
- Cholesterol: 15