Description
A colorful and nutritious salad featuring chickpeas, kidney beans, fresh vegetables, and creamy feta cheese, all drizzled with a zesty olive oil and lemon dressing.
Ingredients
Scale
- 1 can chickpeas, rinsed and drained
- 1 can kidney beans, rinsed and drained
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 red onion, finely chopped
- 1/2 cup feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- Salt and pepper to taste
Instructions
- In a large bowl, combine the chickpeas, kidney beans, cherry tomatoes, diced cucumber, finely chopped red onion, crumbled feta cheese, and chopped parsley.
- In a separate small bowl, whisk together the olive oil, lemon juice, salt, and pepper until well blended.
- Pour the dressing over the salad mixture and toss gently to combine.
- Serve immediately or refrigerate for 30 minutes to allow flavors to meld.
Notes
For added flavor, let the salad rest for 30 minutes before serving. This salad is vegetarian and can easily be made vegan by omitting the feta.
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 5g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 15mg