Description
A fresh, crunchy, and flavorful salad packed with hydrating veggies and tangy dressing – perfect for hot summer days and feeling your best.
Ingredients
Units
Scale
- 1 English cucumber, diced
- 1 cup cherry tomatoes, halved
- 1 cup canned chickpeas, rinsed and drained
- 1/4 red onion, thinly sliced
- 1 avocado, diced
- 1/4 cup feta cheese, crumbled (optional)
- 2 tbsp fresh parsley, chopped
- 2 tbsp olive oil
- 1 tbsp red wine vinegar
- 1 tsp Dijon mustard
- Salt and pepper, to taste
Instructions
- In a large bowl, combine the cucumber, cherry tomatoes, chickpeas, red onion, avocado, feta cheese, and parsley.
- In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, salt, and pepper.
- Pour the dressing over the salad and toss gently to combine.
- Let sit for 5-10 minutes to allow flavors to meld before serving.
Notes
- For a vegan version, omit the feta or use a dairy-free alternative.
- Best served fresh but can be refrigerated for up to a day.
- Try adding grilled chicken or tofu for added protein.
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 3g
- Sodium: 280mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 10mg