Mediterranean lunch-in-a-bowl. A can of chickpeas, some raw vegetables, lemon and olive oil — eat it cold, pack it for tomorrow, it gets better overnight.
What You Need
Serves
4
- 2 cans chickpeas, drained and rinsed
- 1 English cucumber, diced
- 1 pint cherry tomatoes, halved
- 1/2 red onion, finely diced
- 1/2 cup crumbled feta
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 lemon, juiced
- 2 tablespoons chopped parsley
How to Make It
- 1
Toss chickpeas, cucumber, tomatoes, and red onion together in a big bowl.
- 2
Whisk olive oil, vinegar, lemon juice, a heavy pinch of salt, and black pepper. Pour over the salad and toss.
- 3
Fold in feta and parsley last so the feta doesn't break up. Let sit 15 minutes before serving. Keeps 3 days in the fridge.
