Greek Chickpea & Cucumber Bowl

Greek · 30 min · Beans · vegetarian, gluten-free

Shop ingredients

Ingredients

• 1 can (15 oz) Canned chickpeas
• 1 large Cucumber
• 1 cup Cherry tomatoes
• 1 small Red onion
• 1/2 cup Feta cheese
• 2 tbsp Fresh dill
• 2 tbsp Olive oil
• 1 large Lemon
• to taste Salt
• to taste Black pepper

Method

1. Drain and rinse the canned chickpeas thoroughly; set aside.
2. Dice the cucumber, halve the cherry tomatoes, and finely chop the red onion.
3. In a large bowl, combine chickpeas, cucumber, cherry tomatoes, red onion, and crumbled feta cheese.
4. Chop fresh dill and add to the bowl.
5. In a small bowl, whisk together olive oil, freshly squeezed lemon juice, salt, and black pepper to make the dressing.
6. Pour the dressing over the salad and toss gently to combine.
7. Taste and adjust seasoning as needed. Serve immediately or chilled.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

← Browse the cookbook