Chickpea Cucumber Salad
Serves: 4-6 | Prep: 10 min | Ready: 10 min
INGREDIENTS
Salad:
1 can chickpeas, 15 oz rinsed & drained
1/2 – 1 c. celery, thin sliced
1/2 – 1 english cucumber, thin sliced
1/2 – 1 c. cherry tomatoes, halved
2 T. pumpkins seeds
1/4 – 1/2 c. crumbled feta cheese
1/4 c. fresh parsley, chopped
1 – 2 T. fresh dill, chopped *optional
avocado slices. top after dressing
Dressing:
Juice of 1 lemon
White rice vinegar, to taste
Olive oil, to taste
Onion powder, to taste
Garlic powder, to taste
NOTES
Another option for the cheese is: H‑E‑B Mi Tienda Queso Cotija Cheese Wedge
DIRECTIONS
In a large bowl, add chickpeas, celery, cucumbers, tomatoes, pumpkin seeds, feta cheese* and fresh herbs.
In small bowl, whisk together lemon juice, white rice vinegar, olive oil, salt, pepper, garlic powder and onion powder, to taste. Pour over salad and gently toss.
