It’s that time of year again — that period in summer where I mostly boycott my oven. And I eat even more vegetables than usual.
This salad is super simple and chock full of protein, which I always appreciate along with my veggies.
Chickpea, Cucumber & Tomato Salad
2 (8-ounce) cans of chickpeas
2 cucumbers, peeled and chopped
1 pint of cherry tomatoes, sliced in half
3 tablespoons of olive oil
1 tablespoon of balsamic vinegar
1 tablespoon of white wine vinegar
1/2 cup of feta cheese
3 (or to taste) sprigs of dill, finely chopped
1 teaspoon of salt
1 teaspoon of pepper
1) Combine all ingredients in a large bowl and refrigerate overnight before serving.
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