Fresh and invigorating is what this salad is all about and it will add a colourful zesty spring to your plate. Savoury and crunchy with the right balance of crispness in every mouthful that not only complements any meal but is absolutely delicious on its own.
Cucumber Chickpea Salad with Feta and Lemon
------------------------------------------------------------------------------------------
2 tablespoons olive oil
2 tablespoons lemon juice or half the juice of 1 lemon
freshly grated lemon zest, optional
1/4 teaspoon salt
1/4 teaspoon black pepper
1 can (540ml) chickpeas, drained
2 cups diced cucumber
1/4 cup finely chopped red onion
1/2 cup diced red pepper
1 large diced roma tomato
1/2 cup crumbled feta cheese
chopped fresh Italian parsley
2 tablespoons chopped fresh dill
Wash and prep all the vegetables and drain the chickpeas.
In a bowl combine the olive oil, lemon juice, lemon zest, salt and pepper and whisk together and set aside.
In a large bowl, add the drained chickpeas, diced cucumber, chopped red onion, diced red pepper, diced tomato and chopped Italian parsley. Toss to combine.
Add the lemony olive oil dressing, fresh dill and feta cheese, and toss to coat. Serve.