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Mediterranean Chickpea Cucumber Salad with Shallot Dressing

Savita
  • 10 minutes
  • Serves 4

INGREDIENTS

2 cups

Chickpeas  (8 ounce can of chickpeas, rinsed)

1

Cucumber  (spiralized )

1/2 cup

Kalamata Olives  (pitted, water packed, drained)

1/4 cup

Parsley  (fresh eaves, chopped)

1 cup

Cherry Tomatoes  (halved)

1/2 cup

Feta Cheese  (small diced, or crumbled)

1

Shallot Onions  (medium shallot, sliced in thin rings)

Salt and Black Pepper  

1/4 tsp

Red Pepper Flakes  (chili flakes, optional)

1

Garlic  (clove, minced)

1/4 cup

Lemon  (juice, about 2 medium lemons)

2 tbsp

Olive Oil  

1/2 tsp

Oregano