| 12 | 15 | 219 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 0 min | 6 |
| 3 tbsp | Extra virgin olive oil |
| 2 tbsp | Balsamic vinegar |
| 2 tbsp | Lemon juice (fresh) |
| 1 clove(s) | Garlic (minced) |
| 1 pinch | Sea salt, fine (to taste) |
| 1 dash | Black pepper (to taste) |
| 2 cucumber(s) | Cucumber (medium; skin on, and cut into 1/2-inch pieces) |
| 1 can (15oz) | Chickpeas, canned, drained (rinsed and drained) |
| 2 green onion (stem) | Green onion (chopped) |
| 2 tbsp | Dill, fresh (finely chopped fresh) |
| 1/2 cup, crumbled | Feta cheese |
| 1 tbsp hulled | Sunflower seeds |
1. In a small bowl, whisk together olive oil, balsamic vinegar, lemon juice, garlic, salt, and pepper. Set aside.
2. In a medium salad bowl, add cucumber, chickpeas, green onion, dill, feta cheese, and sunflower seeds.
3. Drizzle dressing over salad and gently toss. Season with salt and pepper, to taste. Serve and enjoy.
4. You can include pita chips in this salad. They are like croutons and add the perfect crunch.
If you are going to make the salad in advance, don’t add the pita chips until you are ready to serve.
You don’t want them to get soggy. The rest of the salad can be made up to a day in advance, just keep it in the fridge.
| Meat Alternative | 0.4 |
| Milk Alternative | 0.3 |
| Vegetables | 2.2 |
