Ingredients

  • 1 tablespoon balsamic vinegar
  • 1 cup cubed cherry tomatoes
  • 1 teaspoon dijon mustard
  • 1 1/2 cups chickpeas, drained and dried
  • 1 cup cubed English cucumber
  • 1/4 cup extra virgin olive oil
  • 1/4 cup feta cheese, crumbled (or vegan tofu feta, recipe coming soon!)
  • 1/4 teaspoon ground black pepper
  • 2 teaspoons lemon or lime juice
  • 1/2 cup chopped parsley, stems removed
  • 1/2 large red onion, chopped
  • 1/2 teaspoon sea salt

Ready In 15 Minutes

Servings: 4

Cooking Instructions

Step 1

  • In a large mixing bowl, add the chickpeas, cherry tomatoes, red onions, cucumber cubes, feta cheese and parsley.
  • INGREDIENTS:
  • EQUIPMENT:

Step 2

  • Pour the vinaigrette over the salad and toss again to combine.
  • INGREDIENTS:

Step 3

  • OPTIONAL, but makes a delicious difference: Cover the salad and let sit for 30 minutes to up to an hour so that all the ingredients are completely soaked in and the flavours combined.
  • Length: 30 minutes

Step 4

  • Serve and enjoy!