Store safely
Keep leftovers in an airtight container in the refrigerator and use within a few days when appropriate for the ingredients.
Chickpea & Cucumber Salad
A refreshing Mediterranean staple that combines protein-rich chickpeas with crunchy cucumbers, red onions, and briny feta cheese. Tossed in a simple lemon and olive oil dressing, it is a bright and healthy salad that stores well. It is a perfect make-ahead lunch for those seeking a vegetarian, high-fiber option.
A refreshing Mediterranean staple that combines protein-rich chickpeas with crunchy cucumbers, red onions, and briny feta cheese. Tossed in a simple lemon and olive oil dressing, it is a bright and healthy salad that stores well. It is a perfect make-ahead lunch for those seeking a vegetarian, high-fiber option.
Ingredients
- 1/4 cup Chickpea, rinsed drained
- 1/2 medium Lebanese Cucumber, sliced
- 1/2 medium onion Red Onion, halved chopped
- 1 tbsp Mint Leaf, chopped
- 30 cup Natural Yoghurt
- 1 tbsp Extra Virgin Olive Oil
- 1/4 cup Tahini Paste
- 1/4 tsp Salt Black Pepper, ground
Instructions
- Combine the chickpeas, cucumber, onion and mint in a large bowl.
- Combine the yoghurt, oil and tahini in a small bowl. Add yoghurt mixture to the chickpea mixture and stir with a large metal spoon until combined. Taste and season with salt and pepper.
Storage and Meal Prep Tips
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