MONDAY RECIPE POST - CUCUMBER, CHICKPEA SALAD WITH FETA - SERVES 4

Wanting something different in the way of salads, I found this one at Eating Well. We both gave it a 10 out of 10 and will be adding it to our make again folder. It would be great for company and I would think you could make it up the day before to make things easier. It is relatively simple to put together also. 

An added benefit is that, as read on the recipe, it is sesame-free, nut free, soy-free, vegetarian, egg-free and gluten free, if you have to watch out for such things.

You can find the original recipe here. 

 

Cucumber Chickpea Salad with Feta and Lemon

Serves 4 and 183 calories per serving.

2 tablespoons extra-virgin olive oil

2 tablespoons lemon juice

¼ teaspoon salt

¼ teaspoon ground pepper

1 15-ounce can chickpeas, rinsed and drained 

2 cups diced cucumber (we always use a hot house cucumber)

⅓ cup crumbled feta cheese

¼ cup finely chopped red onion

¼ cup diced red bell pepper

2 tablespoons chopped fresh dill

Stir oil, lemon juice, salt and pepper together in a large bowl. Add chickpeas, cucumber, feta, red onion, bell pepper and dill; toss to coat.

That's it!

I read some comments at the website and one person said they added a little more lemon juice. This would be to taste but we found it fine as is.

Someone else substituted mint for the dill. 

Instead of the sweet bell pepper, another commenter substituted sun-dried tomatoes, along with added white pepper and Aromat, on top of the salt and black pepper in the ingredients. Instead of the dill she added fresh marjoram, sage and some basil. 

It can be used for either a side dish or a main meal.

I would think this is a one of those recipes where you can cater it to your own taste.  We both thought the dressing was perfect for this salad, very light and refreshing.

We didn’t change anything about this recipe, and found it suited our taste perfectly.

I try to remember to put the full address down, in case you would like to copy and paste instead of using the link at the beginning of the recipe.

https://www.eatingwell.com/recipe/8053923/cucumber-chickpea-salad-with-feta/