Cucumber Chickpea Salad with Lemon Dill Dressing
Ingredients
Salad
- 2 - 14 ounce can chickpeas.
- 1 large cucumber peeled and diced
- 1 large yellow bell pepper seeded and diced
- 2 ounces feta cheese crumbled
Dressing
- 4 tablespoons olive oil
- Juice of one lemon
- 2 ounces feta cheese crumbled
- 2 tablespoons fresh dill finely chopped
- ½ teaspoon salt
- ½ teaspoon red pepper flakes
- ¼ teaspoon black pepper
Instructions
- In a mixing bowl, add dressing ingredients.
- Whisk until well combined, then refrigerate while preparing salad.
- Drain and rinse chickpeas, then remove shells by rolling together between hands and picking shells out.
- In a large mixing bowl, add chickpeas, cucumber, and pepper. Mix thoroughly.
- Add dressing and toss until combined.
- Top with remaining feta and serve.
