Mediterranean-Inspired Cucumber Chickpea Salad

Ingredients

• 1 (15 oz.) can chickpeas, drained and rinsed
• 1 medium-large English cucumber*, finely diced (1 cucumber yields ~2 cups or 290 g)
• 3/4 cup cherry or grape tomatoes, quartered
• 2/3 cup finely chopped fresh mint (or sub up to half with parsley)
• 1/3 cup diced red onion
• 2 Tbsp fresh lemon juice
• 2 Tbsp olive oil
• 1 tsp balsamic vinegar (for sweetness)
• 1/2 tsp sea salt (plus more to taste)
• 1/2 tsp ground black pepper
• 1/4 cup vegan feta crumbles

Method

1. Place all ingredients (except vegan feta) in a medium-sized bowl and toss well to combine. Add the vegan feta (optional) and toss again. Taste and adjust, adding more lemon juice for brightness, olive oil for richness, or vegan feta for saltiness.
2. Serve chilled or at room temperature. We love pairing this salad with brown rice and tofu or salmon for a simple meal. It’s also delicious on avocado toast and in wraps.
3. Best when fresh. The cucumber will continue to release liquid as it sits, so if not serving immediately, it’s nice to serve with a slotted spoon to reduce excess liquid.