Greek Chickpea and Cucumber Bowl

Illustration generated by AI. So is the recipe, then checked by MealPrep's allergen, diet and nutrition rules.

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

＋ Save this recipe

Shop ingredients

Print

Ingredients

• 2 cans (15 oz each) canned chickpeas
• 1 large cucumber
• 1 pint cherry tomatoes
• 1 small red onion
• 1 cup crumbled feta cheese
• 1/4 cup chopped fresh parsley
• 1 1/2 tbsp olive oil
• 1/2 tbsp red wine vinegar
• 1/2 tsp dried oregano
• to taste salt and pepper

Method (tap to check — screen stays awake)

1. Drain and rinse the canned chickpeas. Set aside.
2. Dice the cucumbers and halve the cherry tomatoes. Finely chop the red onion.
3. In a large bowl, combine chickpeas, cucumbers, cherry tomatoes, and red onion.
4. In a small bowl, whisk together olive oil, red wine vinegar, oregano, salt, and pepper to make the dressing.
5. Pour the dressing over the chickpea mixture and toss gently to combine.
6. Sprinkle crumbled feta cheese and chopped parsley on top.
7. Divide into four bowls and serve immediately, garnished with extra parsley if desired.

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

← Browse the cookbook