In summer, I eat some variation of this salad on an almost-daily basis. I simply cannot get enough of it. It's filling, completely healthy, and refreshing. It's cheap, too!
1 cucumber, quartered lengthwise and then cut into small slices or pieces
2 tomatoes, seeded and chopped
1/2 red onion, chopped
1 clove garlic, minced
1 15oz. can chickpeas, rinsed and drained (Or your own cooked chickpeas)
1 Tbsp olive oil
3 Tbsp lemon juice (fresh is best)
Fresh ground black pepper, to taste
2 oz. feta cheese, crumbled
1/3 cup fresh parsley (optional)
Sprinkle of dried oregano (optional)
Combine all ingredients and toss well. Keeps for a few days in the fridge. You can omit whichever ingredients you don't want or don't have on hand. You can also substitute other veggies. I sometimes make this without the chickpeas and use a head of romaine lettuce to use this as a side salad for a meal. If I make it as written above, it's the entire meal for me.
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