Ingredients
Scale
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 medium cucumbers, diced
- 1 pint cherry tomatoes, halved
- 1/2 cup crumbled feta cheese
- 1/4 cup red onion, finely chopped
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
Feel free to experiment with substitutions. For instance, if feta isn’t to your taste, goat cheese offers a creamy alternative. And if you prefer a bit more zest, a sprinkle of oregano or mint can elevate the flavors even further.
Instructions
- Begin by preparing your vegetables. Dice the cucumbers, halve the cherry tomatoes, and finely chop the red onion. Remember, Mama Lou always said the secret to a good salad is the uniformity of the chop, ensuring every bite is perfectly balanced.
- In a large bowl, combine the chickpeas, cucumbers, tomatoes, red onion, and parsley. Toss gently to mix, taking care not to crush the tomatoes.
- In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper. Taste and adjust the seasoning if necessary. This dressing should evoke the brightness of a summer’s day, much like the ones I spent in the garden with Ouma.
- Pour the dressing over the salad and toss to coat all the ingredients evenly. Let it sit for about 10 minutes to allow the flavors to meld. This pause is my little secret, as it gives the salad time to reach its peak flavor.
- Just before serving, sprinkle the crumbled feta over the top, and give it one last gentle toss to integrate. The feta adds a creamy texture that ties the whole dish together.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International