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Perfect for hot summer nights when you can't even think about turning on the stove! Mix two cans of chickpeas with cucumber, cherry tomatoes, red onion, and crumbled feta. Dress it with olive oil, lemon juice, and lots of fresh herbs. It's refreshing, protein-packed, and even better the next day for lunch!

⏱️ Total Time: 15 minutes

🔨 Difficulty Level: 1/5

👥 Serves: 4

Ingredients

• 2 cans chickpeas, drained and rinsed

• 1 English cucumber, diced

• 2 cups cherry tomatoes, halved

• 1 red onion, finely diced

• 1 cup feta cheese, crumbled

• ½ cup kalamata olives, halved

• ¼ cup fresh parsley, chopped

• ¼ cup fresh mint, chopped

Dressing:

• ⅓ cup olive oil

• 2 lemons, juiced

• 2 garlic cloves, minced

• 1 teaspoon dried oregano

• Salt and pepper to taste

Equipment Needed

• Large bowl

• Small bowl for dressing

• Cutting board

• Sharp knife

• Strainer for chickpeas

• Measuring cups and spoons

Instructions

1. Drain and rinse chickpeas well.

2. Chop all vegetables into similar-sized pieces.

3. Combine chickpeas, vegetables, feta, olives in large bowl.

4. Whisk together all dressing ingredients.

5. Pour dressing over salad.

6. Toss gently to combine.

7. Add fresh herbs last.

8. Let sit 10 minutes before serving for flavors to meld.

Pro Tips

• Dice red onion very small to distribute flavor

• Save some feta and herbs for garnish

• Can be made ahead - gets better with time

• Add avocado just before serving if using

• Great with grilled pita bread

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