Cucumber Chickpea Salad with Feta & Lemon

• porcje: 4 servings
• całkowity czas: 15 minutes

Składniki

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

Wskazówki

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.

Notatki

Some reviewers found it bland & made suggestions for added flavour. Check out comments at link.

Jenn: I kind of improvised on this recipe. Added tomatoes, celery, & some leftover grilled corn. Increased dill & added the zest of one lemon.

Probably best as a side or lunch salad.

Wartości Odżywcze

• Kalorie: 183 kcal
• Tłuszcz Całkowity: 11 g
• Tłuszcz Nasycony: 3 g
• Tłuszcz Nienasycony: 7 g
• Cholesterol: 11 mg
• Sód: 483 mg
• Węglowodany Całkowite: 15 g
• Błonnik Pokarmowy: 4 g
• Cukry Całkowite: 2 g
• Białko: 6 g