Mediterranean Cucumber Salad
Servings: 6 servings
Ingredients
For the Salad
- 1 English cucumber chopped
- 2 cups cherry tomatoes halved
- 16- ounce can chickpeas drained and rinsed (or 1 ½ cups cooked chickpeas)
- ½ red onion cut into thin slices
- 6- ounce can of olives
- ⅓ cup fresh parsley chopped
For the Dressing
- 2 ½ Tablespoons extra virgin olive oil
- 2 ½ Tablespoons fresh squeezed lemon juice
- 1 teaspoon maple syrup
- ¾ teaspoon salt or to taste
- ½ teaspoon fresh ground black pepper or to taste
- ½ teaspoon dried oregano
Instructions
- In a small bowl, whisk together the dressing ingredients.
- Prepare the salad ingredients and add them to a large bowl.
- Pour the dressing over the salad and gently toss until the vegetables are evenly coated. Taste and adjust with more salt, pepper, or lemon juice if needed.Serve immediately.
Notes
- For a make-ahead recipe, prepare and store the vegetables and dressing separately in the refrigerator. Combine them just before serving to keep the vegetables fresh and crisp.
