Ingredients
Equipment
Method
Preparation
- Wash and slice the cucumbers into bite-sized pieces. Place them in a large mixing bowl.
- Rinse and drain the canned chickpeas, then fold them into the bowl with the cucumbers along with the diced red onion and minced garlic.
- Crumble the feta cheese over the salad and add the chopped herbs.
- In a small bowl, whisk together the olive oil, red wine vinegar, and lemon juice. Season with salt and pepper.
- Pour the dressing over the salad and gently toss to combine, being careful not to mash the feta.
- Taste and adjust seasoning if needed, then cover and let the salad chill in the fridge for at least 30 minutes.
- Serve chilled, showcasing the vibrant colors and flavors of the salad.
Nutrition
Notes
For best flavor, allow the salad to chill before serving and store the dressing separately until ready to mix.
