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Cucumber Tomato Salad with Crispy Chickpeas & Feta

Lily Diamond
  • minutes
  • Serves 3

INGREDIENTS

1 15 ounce can

Chickpeas, cooked

1 1/4 tsp

Coriander, ground

1/2 cup

Flat leaf parsley, loosely packed

1 1/2

Heirloom or roma tomatoes, medium

1/2 cup

Mint, loosely packed leaves

3

Persian cucumbers, small medium

1 tsp

Lemon juice, fresh

1

Pepper, fresh ground

1

Pepper, fresh cracked

1/2 tsp

Sea salt

1

Sea salt, flaky

4 tsp

Olive oil

1 tsp

Red wine vinegar

1/4 tsp

Cumin, ground

1/2 cup

Feta