Greek Chickpea & 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
316 cal
12g protein
40g carbs
12g fat
per serving · estimated
Ingredients
- 1 can (15 oz) Canned chickpeas
- 1 large Cucumber
- 1/2 cup Cherry tomatoes
- 1 small Red onion
- 1/4 cup Feta cheese
- 1 tbsp Fresh dill
- 1 tbsp Olive oil
- 1 large Lemon
- to taste Salt
- to taste Black pepper
Method (tap to check — screen stays awake)
- Drain and rinse the canned chickpeas thoroughly; set aside.
- Dice the cucumber, halve the cherry tomatoes, and finely chop the red onion.
- In a large bowl, combine chickpeas, cucumber, cherry tomatoes, red onion, and crumbled feta cheese.
- Chop fresh dill and add to the bowl.
- In a small bowl, whisk together olive oil, freshly squeezed lemon juice, salt, and black pepper to make the dressing.
- Pour the dressing over the salad and toss gently to combine.
- 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.
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