15ounceschickpeasgarbanzo beans, rinsed and drained
1cupEnglish cucumberdiced (approx. ½ a large cucumber)
½cupcarrotsliced thin and large pieces quartered (about 1 large carrot)
½cupplum tomatodiced approx. 1 plum tomato
¼cupred oniondiced (approx. ½ onion)
2Tablespoonsolive oil
2Tablespoonred wine vinegar
Salt and pepper to taste
¼cupfeta cheesecrumbled
Instructions
Combine chickpeas and diced cucumber, carrots, tomato, and red onion in a large bowl.
Pour olive oil and red wine vinegar over the top and stir. Salt and pepper to taste.
Fold in feta cheese.
Notes
See step-by-step pictures, variations, and more above.Yield: About 4 cupsTop Tip:The hearty vegetables in this chickpea salad soak up the dressing and taste even better over time. If you're not serving it right away, transfer it to a shallow bowl so the chickpeas and vegetables easily marinate in the dressing or stir it periodically.Storage:Store leftover chickpea cucumber feta salad in an airtight container in the refrigerator for about 5 days.