This delicious gluten-free, nut-free and soy-free chickpea salad is a perfect side dish or meal: it combines crunchy cucumbers, juicy cherry tomatoes, creamy feta cheese and ranch dressing with protein packed chickpeas.
Special diets: Vegetarian | gluten-free | nuts-free | soy-free |
️Allergens: eggs | not vegan | lactose |
⏱ 8 mins – easy
🍽 6 servings – 222 kcal per serving
|
Serving
206g |
Fat
12g |
Sat. fat
2g |
Sodium
418mg |
|
Carbs
22g |
Fibers
5g |
Sugars
6g |
Proteins
7g |
INGREDIENTS
- 1 tsp black pepper
- 15½ oz chickpeas
- 3 cups cucumbers
- 2 cups cherry tomatoes
- ¼ cup feta cheese
- ¼ cup red onions
- ½ cup ranch dressing
TOOLS
- 1 colander
- 1 peeler
- 1 knife
- 1 bowl
- 1 spoon
STEPS
Rinse and drain the chickpeas in a colander.
Peel the cucumbers with a peeler. Then dice the peeled cucumbers and feta cheese.
Peel and dice the red onions. Halve the cherry tomatoes.
Put the drained chickpeas, diced cucumbers, cherry tomato halves, diced red onions, diced feta cheese, ranch dressing, and black pepper in a bowl. Gently mix with a spoon until well combined.
It’s ready to be served !
