Ingredients and Weight:
- Chickpeas (canned), drained and rinsed: 4 cups (600g)
- Red onion, finely chopped: 1 medium (150g)
- Cucumber, diced: 1 medium (200g)
- Tomato, diced: 1 medium (250g)
- Feta cheese, crumbled: 1 cup (150g)
- Parsley, chopped: 1/2 cup (15g)
- Olive oil: 1/4 cup (60ml)
- Lemon juice: 1/4 cup (60ml)
- Salt and black pepper: to taste
Preparation Time:
15 minutes
Cooking Time:
None
Difficulty Level:
1 (Easy)
Preparation Method Steps:
- In a large bowl, combine the chickpeas, red onion, cucumber, tomato, feta cheese, and parsley.
- Whisk together the olive oil and lemon juice in a small bowl. Season with salt and black pepper.
- Pour the dressing over the chickpeas and toss to coat. Chill for at least 30 minutes to allow the flavors to blend.
Nutritional Information:
- Calories: 250 per serving (1 cup)
- Protein: 12g
- Carbohydrates: 35g
- Fat: 10g
- Fiber: 6g
Dish Characteristics:
- Fresh and vibrant
- Savory and tangy
- Perfect for a light lunch, dinner, or side dish
- Can be customized with various toppings or add-ins
User Comments:
- "This salad is a delicious and refreshing way to enjoy chickpeas. The lemon juice and feta cheese give it a nice tangy flavor."
- "I love the colorful presentation of this dish. It's perfect for any occasion."
- "I added some grilled chicken to this salad for a heartier meal. It turned out great!"
- "I'm not a big fan of chickpeas, but I really enjoyed this salad. The flavors are so well-balanced."
- "This salad is quick and easy to make, which is a huge plus for busy weeknights."
Special Precautions and Tips:
- If you don't have canned chickpeas, you can cook dry chickpeas overnight or use an Instant Pot.
- For a vegan version, omit the feta cheese and use plant-based yogurt or tahini instead of olive oil.
- Feel free to experiment with other toppings, such as olives, capers, or roasted peppers.
- This salad is best served chilled, so make it ahead of time for the best flavor.
