Fresh cucumber, cherry tomatoes, feta, and chickpeas combined with a zesty lemon-oregano dressing.
# What You’ll Need:
→ Vegetables
01 - 1 large cucumber, diced
02 - 1 cup cherry tomatoes, halved
03 - 1/2 red onion, thinly sliced
04 - 1 red bell pepper, diced
05 - 1/4 cup fresh parsley, chopped
→ Legumes
06 - 1 can (15 oz) chickpeas, drained and rinsed
→ Cheese
07 - 3.5 oz feta cheese, crumbled
→ Dressing
08 - 3 tablespoons extra-virgin olive oil
09 - 2 tablespoons freshly squeezed lemon juice
10 - 1 teaspoon dried oregano
11 - 1 garlic clove, minced
12 - 1/2 teaspoon sea salt
13 - 1/4 teaspoon freshly ground black pepper
# How-To Steps:
01 - In a large salad bowl, combine the diced cucumber, halved cherry tomatoes, thinly sliced red onion, diced bell pepper, chopped parsley, and drained chickpeas.
02 - In a small bowl or jar, whisk together the extra-virgin olive oil, freshly squeezed lemon juice, dried oregano, minced garlic, sea salt, and ground black pepper until well blended.
03 - Pour the prepared vinaigrette over the vegetable mixture and toss gently to ensure even coating.
04 - Add the crumbled feta cheese and toss lightly, or sprinkle on top for visual presentation.
05 - Serve immediately for crisp vegetables, or refrigerate for 20 to 30 minutes to allow flavors to meld together.
