Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 2 cups cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/2 red onion, thinly sliced
• 1/2 cup feta cheese, crumbled
• 1/4 cup fresh parsley, chopped
• 2 tablespoons fresh dill, chopped
• 1/4 cup extra-virgin olive oil
• 2 tablespoons fresh lemon juice
• 1 teaspoon dried oregano
• Salt and pepper to taste

Directions:

In a large salad bowl, combine the drained and rinsed chickpeas, diced cucumber, halved cherry tomatoes, and thinly sliced red onion.
Add the crumbled feta cheese, chopped parsley, and chopped dill to the bowl.
In a small bowl, whisk together the olive oil, fresh lemon juice, dried oregano, salt, and pepper to make the dressing.
Pour the dressing over the salad ingredients and toss gently to coat everything evenly.
Adjust the seasoning with additional salt and pepper if needed.
Serve immediately or refrigerate for up to 1 hour to allow the flavors to meld.
Prep Time: 15 minutes | Total Time: 15 minutes
Kcal: 180 kcal | Servings: 4 servings