This cucumber chickpea salad with feta and lemon is tangy and refreshing. You can enjoy it on its own or toss it with greens for an easy lunch or dinner.
Ingredients
2 tablespoons extra-virgin olive oil
2 tablespoons lemon juice
¼ teaspoon salt
¼ teaspoon ground pepper
1 15-ounce can chickpeas, rinsed
2 cups diced cucumber
⅓ cup crumbled feta cheese
¼ cup finely chopped red onion
¼ cup diced red bell pepper
2 tablespoons chopped fresh dill
Directions
Stir 2 tablespoons oil, 2 tablespoons lemon juice, ¼ teaspoon salt and ¼ teaspoon pepper together in a large bowl. Add 15 ounces chickpeas, 2 cups cucumber, ⅓ cup feta, ¼ cup red onion, ¼ cup bell pepper and 2 tablespoons dill; toss to coat.
