Cucumber & Chickpea Herb Salad

Ingredients

• 400 gram chickpeas (OR 1 can) - حمص
• 4 cucumber (peeled & cut into half circles) - خيار
• 150g cherry tomatoes (sliced into half) - طماطم تشيري
• 1 medium red onion (thinly sliced into half circles) - بصلة حمراء
• 2 tablespoon vinegar - خل
• handful mint (stems removed & finely chopped) - نعناع
• handful parsley (stems removed & finely chopped) - بقدونس
• 75 gram feta cheese (cut into small cubes) - جبنه فيتا
• DRESSING:
• 1/4 cup olive oil - زيت زيتون
• 2 lime (juiced) - ليمون بلدي
• 1/2 teaspoon ground cumin - كمون
• 2 tablespoon vinegar - خل
• salt and pepper (generous) - ملح و فلفل

Step by step

1. Boil raw chickpeas for 45 minutes after soaking overnight or just use cooked chickpeas from a can. Wash it well from the can liquid, drain and place it in a medium salad bowl.
2. Slice red onions and place them in a bowl with vinegar for about 10 minutes. Drain and add to the chickpeas.
3. Add sliced cucumbers, sliced cherry tomatoes, parsley and mint.
4. In a small jar, combine dressing ingredients and shake it to mix. Drizzle on the salad.
5. Add feta cubes on top and serve.