By Jennifer Bridges
Rinse and drain the cooked chickpeas if using canned. Set aside.
Wash and dry the mixed greens. Place them into a large serving bowl.
Slice the cucumber into thin rounds and cut the tomato into wedges.
Thinly slice the red onion and add it to the bowl with the cucumbers and tomatoes.
Add the rinsed chickpeas and crumbled feta to the bowl.
In a small bowl, whisk together the olive oil, lemon juice, salt, and black pepper to make the dressing.
Drizzle the dressing over the salad and toss everything gently to combine.
Serve immediately as a refreshing Mediterranean meal.
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This Mediterranean Salad Vegetarian recipe is ready in 15 minutes and features cooked chickpeas, mixed greens, cucumber and other delicious ingredients. Contains 400 calories total.
Rinse and drain the cooked chickpeas if using canned. Set aside.
Wash and dry the mixed greens. Place them into a large serving bowl.
Slice the cucumber into thin rounds and cut the tomato into wedges.
Thinly slice the red onion and add it to the bowl with the cucumbers and tomatoes.
Add the rinsed chickpeas and crumbled feta to the bowl.
In a small bowl, whisk together the olive oil, lemon juice, salt, and black pepper to make the dressing.
Drizzle the dressing over the salad and toss everything gently to combine.
Serve immediately as a refreshing Mediterranean meal.
Calories per Serving: 400
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