A bright salad with chickpeas, cucumber, tomatoes, and zesty herb-lemon dressing, perfect for summer meals.
# What You Need:
→ Salad
01 - 2 cups canned chickpeas, drained and rinsed
02 - 1 cup cherry tomatoes, halved
03 - 1 cup cucumber, diced
04 - 1/4 cup red onion, finely chopped
05 - 1/4 cup fresh parsley, chopped
06 - 2 tablespoons fresh mint, chopped
07 - 1/4 cup feta cheese, crumbled (optional; omit for vegan preparation)
→ Lemon Herb Dressing
08 - 1/4 cup extra virgin olive oil
09 - 2 tablespoons freshly squeezed lemon juice
10 - 1 teaspoon lemon zest
11 - 1 clove garlic, minced
12 - 1/2 teaspoon sea salt
13 - 1/4 teaspoon ground black pepper
# Step-by-Step Directions:
01 - Place chickpeas, cherry tomatoes, cucumber, red onion, parsley, and mint in a large mixing bowl.
02 - Whisk together olive oil, lemon juice, lemon zest, garlic, salt, and pepper in a small bowl or jar until fully emulsified.
03 - Pour the dressing over the salad mixture and toss gently to ensure all ingredients are evenly coated.
04 - If desired, sprinkle crumbled feta cheese over the salad immediately prior to serving.
05 - Refrigerate for 10 minutes to enhance flavor and serve cold.
