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Mediterranean Chickpea Salad

Prep Time10 mins
Total Time10 mins
Servings: 2 -4
Author: Ribas with Love


  • 2 cups chickpeas rinsed and drained if it's canned
  • 1 cup cherry tomatoes cut up in quarters
  • 1 cup cucumbers cut up in small cubes
  • 1/4 cup scallions
  • 1/2 cup feta cheese
  • 4-5 mint leaves
  • 1/2 lemon
  • himalaya or kosher salt & pepper
  • 2 tbsp olive oil


  • Rinse and drain the chickpeas and set aside
  • Mix the tomatoes, cucumbers and scallions in a small bowl
  • Squeeze the juice of half lemon on the veggies
  • Pour the veggies over the chickpeas
  • Sprinkle the salad with feta cheese, mint, himalaya salt and pepper. Mix it lightly.
  • Pour the olive oil over salad and serve.
  • Keep it refrigerated for up to 4-5 days.