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Chickpea Cucumber Salad

A refreshing and hearty salad combining protein-rich chickpeas with crunchy cucumbers and juicy tomatoes, perfect for meal prep or as a side dish.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Lunch, Salad
Cuisine: Healthy, Mediterranean
Calories: 200
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 can chickpeas, drained and rinsed High in protein and fiber.
  • 1 cucumber, diced Provides a refreshing crunch.
  • 1 cup cherry tomatoes, halved Adds sweetness and color.
  • 1/4 cup feta cheese, crumbled Adds creaminess and tang.
  • 1/4 cup fresh parsley or mint, chopped Brings aromatic quality.
Vinaigrette Dressing
  • 2 tablespoons olive oil Heart-healthy fat.
  • 1 tablespoon lemon juice Adds brightness and acidity.
  • to taste salt and pepper Enhances flavor.

Method
 

Preparation
  1. In a large bowl, combine the chickpeas, diced cucumber, halved cherry tomatoes, crumbled feta cheese, and fresh herbs.
Make the Vinaigrette
  1. In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper.
Combine
  1. Pour the vinaigrette over the salad and toss to combine.
Serve or Store
  1. Serve immediately or store in the fridge for later.

Notes

This salad is meal prep friendly and stays fresh for up to five days. Consider adding more veggies for nutritional value. Store in an airtight container and add the vinaigrette just before serving.