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Cucumber-Feta Salad with Chickpeas and Basil

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Cucumber-Feta Salad with Chickpeas and Basil

Active Time: 15 minutes   |   Total Time: 15 minutes   |   Serves 4 to 6   |  Gluten Free

  • 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

​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.

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