Ingredients
- For Salad:
- 2 cans 15 oz chickpeas, drained and rinsed, or 3 cups cooked
- 1 large English cucumber, diced
- 1 cup cherry tomatoes or Roma tomatoes, diced
- 1/2 medium red onion, thinly sliced
- 1/2 cup feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
- 2 tbsp fresh mint or extra parsley, chopped
- For Anti-Inflammatory Dressing:
- 3 tbsp extra virgin olive oil
- 2 tbsp fresh lemon juice
- 1 tbsp apple cider vinegar
- 1 garlic clove, minced
- 1/2 tsp dried oregano
- 1/2 tsp ground cumin
- 1/4 tsp turmeric + pinch black pepper
- 1/4 tsp sea salt + pepper to taste
Instructions – Bullet Points - 1. Prep chickpeas: Rinse chickpeas well, drain completely, pat lightly dry.
- 2. Chop veggies: Dice cucumber, dice tomatoes, thinly slice red onion.
- 3. Mix dressing: In small jar, whisk olive oil, lemon juice, apple cider vinegar, garlic, oregano, cumin, turmeric, black pepper and salt.
- 4. Combine base: In large bowl, add chickpeas, cucumber, tomato, red onion, parsley.
- 5. Dress: Pour dressing over, toss gently until evenly coated.
- 6. Add feta: Fold in crumbled feta gently to keep white chunks visible.
- 7. Chill: Let rest 15-20 minutes in fridge for flavors to blend.
- 8. Portion: Divide into 3 meal-prep cups with lids for grab and go.
- 9. Serve: Eat chilled as main or side. Sprinkle extra parsley on top if you like.
- 10. Store: Keep in fridge up to 4 days. The cucumber stays crisp if stored without extra salt until serving.