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Chickpea Cucumber Feta Salad

Cathy Trochelman
  • 15 minutes
  • Serves 8

INGREDIENTS

2 15 ounce cans

chickpeas

1

large cucumber (chopped)

8 oz

feta cheese (diced)

1/2 cup

diced red onion

1/4 cup

minced basil

1/2 cup

olive oil

1/4 cup

white balsamic vinegar

2 tbsp

lemon juice

2 cloves

garlic (minced)

1 tsp

dried parsley

1/2 tsp

dijon mustard

1/4 tsp

salt

1/8 tsp

pepper