| 10 | 10 | 411 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 0 min | 4 |
| 1 can (15oz) | Chickpeas, canned, drained (rinsed) |
| 1/2 cup | Cucumber (diced) |
| 1/4 cup | Red onion (diced) |
| 1/4 cup chopped | Red bell pepper |
| 1/4 cup | Lemon juice |
| 1/3 cup | Extra virgin olive oil |
| 1/2 cup | Parsley, fresh (chopped) |
| 1/2 cup | Mint, fresh (chopped) |
| 1/2 cup, crumbled | Feta cheese, cow (optional) |
| 1 whole lemon(s) | Lemon peel (zest) |
1. Place chickpeas, cucumber, red pepper and red onion in a bowl.
2. Add parsley and mint. Mix the lemon juice and olive oil together.
3. Add lemon zest and pour over chickpeas.
4. Add feta, if using.
To make dairy free - omit the feta cheese
| Fruit | 0.2 |
| Meat Alternative | 0.6 |
| Milk Alternative | 0.4 |
| Vegetables | 1.5 |
