Rosemary & Thyme Chicken
Active: 15 minutes
Total: 45 minutes (plus marinating time)
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.
step by step
/01/
Slice the cucumber into thin half moons and put into a large bowl.
/02/
Drain and rinse the chickpeas and add to the bowl.
/03/
Thinly slice the 1/2 onion and add.
/04/
Cut the tomatoes in half and add. Add the oil, lemon juice, salt, and pepper and toss.
/05/
Add the feta and torn basil leaves.
/06/
Toss once before serving.
This recipe was printed from:
https://jessicaseinfeld.com/recipes/cucumber-feta-salad-with-chickpeas-and-basil
