Picnic

Chickpea summer salad with cucumber, tomato and feta is for Salad.

Chickpea summer salad with cucumber, tomato and feta takes 15 minutes to prepare.

Chickpea summer salad with cucumber, tomato and feta takes several minutes to cook.

Chickpea summer salad with cucumber, tomato and feta makes 6 servings.

The ingredients for Chickpea summer salad with cucumber, tomato and feta are:

1 serving english cucumber, seeded and diced
2 cup cherry tomatoes, halved and seeded
1.5 cup Chickpeas (garbanzo beans)
2 oz onions, raw, purple/red, finely diced
2 tbsp Extra Virgin Olive Oil
2 tbsp Alessi White Balsamic Vinegar
1.5 tsp Lemon Juice 'Real Lemon' 100% juice
1 tbsp Honey
1 tsp minced garlic
4 oz Feta Cheese
salt & pepper to taste

Here is how you make Chickpea summer salad with cucumber, tomato and feta:

In the bottom of a lidded bowl, whisk olive oil, vinegar, lemon juice, honey, salt & pepper to create a vinaigrette. Toss in washed, chopped vegetables, rinsed beans and parsley. Toss gently to combine and coat. Cover and refrigerate until ready to serve. Before serving toss in crumbled feta cheese and season with salt & pepper to taste. Serving Size: aprox. 1 cup -- or 1/6 of entire recipeNumber of Servings: 6Recipe submitted by SparkPeople user HLTHMOTIV8MOM.

The nutritional information for Chickpea summer salad with cucumber, tomato and feta is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 198.4

• Total Fat: 9.5 g
• Cholesterol: 16.8 mg
• Sodium: 392.8 mg
• Total Carbs: 23.2 g
• Dietary Fiber: 3.5 g
• Protein: 6.5 g

The dietary needs meet for Chickpea summer salad with cucumber, tomato and feta is Vegetarian