DISHORA / RECIPES
Chickpea
Cucumber Salad
Lemony dressing, crisp cucumber
and creamy feta.
Next: ingredients.
DISHORA / RECIPES
Ingredients
4 generous side servings
2 cans chickpeas (15 oz each),
rinsed + drained (about 480 g)
1 large cucumber (350 g)
⅓ cup red onion (60 g)
¼ cup parsley (15 g)
3 oz feta (85 g)
3 tbsp olive oil
3 tbsp lemon juice
1 small garlic clove
½ tsp dried oregano
¼ tsp salt + ¼ tsp black pepper
DISHORA / RECIPES
Your equipment
Colander
Large mixing bowl
Small bowl + whisk
Cutting board + knife
Measuring cups + spoons
Serving spoon
Clean kitchen towel
DISHORA / RECIPES
First: drain well
Drain and rinse the canned chickpeas in a colander under cool running water. Let them drain thoroughly, then gently pat away excess surface moisture with a clean kitchen towel.
Visit the recipe for all instructions.