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Lemon Chickpea & Cucumber Bowl

Bright, no-cook, and packed with protein — assembles in minutes.

⏱ 10 minutes4 servingsmediterranean
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Ingredients

  • 2 canschickpeas
  • 1 largecucumber
  • 2 cupscherry tomatoes
  • 4 ozfeta
  • 1 wholelemon
  • 3 tbspolive oil
  • 0.5 wholered onion

Steps

1. Prep the vegetables

Drain and rinse the chickpeas. Dice the cucumber and red onion, halve the tomatoes.

2. Dress it

Whisk olive oil with the juice of the lemon, a big pinch of salt, and pepper.

3. Toss and crumble

Combine chickpeas and vegetables, toss with the dressing, and crumble feta over the top. Best after 10 minutes in the fridge.

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