INGREDIENTS:
1 can (400g) chickpeas, drained and rinsed
1 cup diced cucumber
1 cup cherry tomatoes, halved
1/2 cup crumbled feta cheese
2 tablespoons chopped fresh basil
Juice of 1 lemon
2 tablespoons olive oil
Salt and pepper to taste
INSTRUCTIONS:
In a large bowl, combine the chickpeas, diced cucumber, cherry tomatoes, and crumbled feta cheese.
In a separate small bowl, whisk together lemon juice, olive oil, salt, and pepper to make the dressing.
Pour the dressing over the salad and toss to combine.
Sprinkle with chopped fresh basil before serving
