Servings: 8 cups (10-12 servings) 1x
Ingredients
- 6 thinly sliced Persian (mini) cucumbers (1.25 lb or 4 cups slices)*
- 2 cups halved grape tomatoes (10-11 oz)
- 1 15-ounce can chickpeas, drained and rinsed
- ½ small red onion, diced or thin sliced (3 oz or ¾ cup)
- ½ cup pitted and sliced kalamata olives (3 oz)
- 2 tablespoons minced fresh mint (about 15 leaves)
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons red wine vinegar
- ½ teaspoon fine salt plus more to taste
- Pinch of black pepper
- ⅓ cup crumbled feta cheese (optional)
Instructions
- In a large bowl, combine the cucumbers, tomatoes, drained chickpeas, red onion, kalamata olives, and the fresh mint; toss gently a few times.
- In a small bowl, whisk together the olive oil, red wine vinegar, salt, and pepper. When ready to serve, pour the vinaigrette over top of the salad ingredients.
- Add the feta cheese just before serving.
Notes
* May use an English or hothouse cucumbers instead. If the cucumber has a large circumference, cut the slices into half-moons.
Nutrition Information
- Serving Size: 2/3 cup (1/12 of recipe) with feta
- Calories: 190
- Fat: 6 g
- (Sat Fat: 1 g)
- Sodium: 270 mg
- Carbohydrate: 23 g
- (Fiber: 5 g
- Sugar: 5 g)
- Protein: 8 g
- Cholesterol: 2 mg