Cucumber-Feta Salad with Chickpeas and Basil
Active Time: 15 minutes | Total Time: 15 minutes | Serves 4 to 6 | Gluten Free
Ingredients
- 1 hot house cucumber, cut into thin half moons
- 15-ounce can chickpeas, drained and rinsed
- 1/2 of a small red onion, thinly sliced
- 24 cherry or grape tomatoes, halved
- 2 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 cup crumbled feta cheese
- 12 fresh basil leaves, torn
Instructions
In a large bowl, combine the cucumber, chickpeas, onion, tomatoes, oil, lemon juice, salt, and pepper. Stir to combine. Add the feta and basil and toss once before serving.
This recipe was printed from:
https://jessicaseinfeld.com//recipes/cucumber-feta-salad-with-chickpeas-and-basil
