Halal Mediterranean Chickpea and Cucumber Salad Recipe Lemon

• 2 (15 oz) cans chickpeas, drained and rinsed
• 2 large cucumbers, diced
• 1 pint cherry tomatoes, halved
• 1 small red onion, thinly sliced
• ½ cup fresh parsley and mint, chopped
• ¼ cup Kalamata olives (optional)
• Juice of 2 lemons
• ¼ cup extra virgin olive oil
• 1 tsp dried oregano
• Salt and black pepper
• Optional: 4 oz halal feta, cubed

1. 1In a large bowl, combine chickpeas, cucumbers, tomatoes, onion, herbs, and olives.
2. 2Whisk lemon juice, olive oil, oregano, salt, and pepper for the dressing.
3. 3Pour dressing over salad and toss gently. Let sit 10 minutes for flavors to meld.
4. 4Top with feta if using. Serve chilled or at room temperature.

Nutrition values are estimates.