Ingredients
– 2 cups quartered sliced cucumbers
– 1 can chickpeas, drained and rinsed
– 1 cup finely diced red or yellow bell pepper
– 1 1/2 cups halved cherry tomatoes
– 1/4 cup minced red onion
– 1/2 cup halved kalamata olives
– 1/2 cup crumbled feta cheese
– 1/4 cup chopped parsley
– 1/4 cup olive oil
– 1 teaspoon Dijon mustard
– 2 tablespoons red wine vinegar
– 1 tablespoon lemon juice
– 1/4 teaspoon garlic powder
– 1/4 teaspoon onion powder
– 1/2 teaspoon dried oregano
– Salt and pepper to taste
Instructions
1-Wash and dry all fresh vegetables thoroughly to ensure they’re clean and ready to use.
2-Chop cucumbers, tomatoes, red onion, and bell pepper into uniform bite-sized pieces for easy eating.
3-Slice the kalamata olives in half and crumble the feta cheese to prepare for adding them in.
4-In a large bowl, combine the chopped vegetables, chickpeas, olives, and other salad ingredients, stirring gently to mix.
5-Prepare the dressing by combining all dressing ingredients in a jar and shaking it well until blended.
6-Pour the dressing over the salad and toss everything lightly to coat without crushing the veggies.
7-Taste the salad and adjust seasonings as needed, perhaps adding more herbs or vinegar for extra flavor.
8-For special diets, swap out ingredients like feta for alternatives before serving.
9-Serve right away or let it chill for a bit to let the flavors blend; total time is about 15 minutes.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🥄 Use canned chickpeas for convenience and great flavor.
🥒 Choose Persian cucumbers if available, for the best texture and taste.
🔪 Chop vegetables to uniform, bite-sized pieces (about half an inch) for easy eating and presentation.
- Prep Time: 15 minutes
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- Cook Time: 1 minute
- Category: Salad
- Method: No-cook, Tossed Salad
- Cuisine: Greek
- Diet: Vegetarian
Nutrition
- Serving Size: 1 salad serving
- Calories: 151 kcal
- Sugar: 2 g
- Sodium: 332 mg
- Fat: 13 g
- Saturated Fat: 3 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 11 mg