A colorful mix of cucumber, chickpeas, feta, and bright lemon-oregano flavors for a light meal or side.
# What You’ll Need:
→ Vegetables
01 - 1 large cucumber, diced
02 - 1 cup cherry tomatoes, halved
03 - 1/2 red onion, thinly sliced
04 - 1 red bell pepper, diced
05 - 1/4 cup fresh parsley, chopped
→ Legumes
06 - 1 can (15 oz) chickpeas, drained and rinsed
→ Cheese
07 - 3.5 oz feta cheese, crumbled
→ Dressing
08 - 3 tablespoons extra-virgin olive oil
09 - 2 tablespoons freshly squeezed lemon juice
10 - 1 teaspoon dried oregano
11 - 1 garlic clove, minced
12 - 1/2 teaspoon sea salt
13 - 1/4 teaspoon freshly ground black pepper
# How To Make It:
01 - In a large salad bowl, combine the diced cucumber, halved cherry tomatoes, sliced red onion, diced bell pepper, chopped parsley, and drained chickpeas.
02 - In a small bowl or jar, whisk together the extra-virgin olive oil, lemon juice, dried oregano, minced garlic, sea salt, and freshly ground black pepper until well blended.
03 - Pour the prepared dressing over the salad mixture and toss gently to evenly distribute and coat all ingredients.
04 - Add the crumbled feta cheese and toss lightly, or sprinkle on top for visual presentation.
05 - Serve immediately for maximum crispness, or chill for 20 to 30 minutes to allow flavors to meld and develop.
