Cucumber Chickpea Salad with Feta & Lemon

• servings: 4 servings
• total time: 15 minutes

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.

Notes

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.

Nutrition

• Calories: 183 kcal
• Total Fat: 11 g
• Saturated Fat: 3 g
• Unsaturated Fat: 7 g
• Cholesterol: 11 mg
• Sodium: 483 mg
• Total Carbohydrate: 15 g
• Dietary Fiber: 4 g
• Total Sugars: 2 g
• Protein: 6 g