Yummy for side or as main meal.
- Carbohydrate 15.1267572000717 g
- Cholesterol 6.2578125 mg
- Fat 5.59046168813411 g
- Fiber 3.18160135116477 g
- Protein 4.17419323781581 g
- Saturated Fat 1.59669535205739 g
- Serving Size 1 1 Serving (120g)
- Sodium 240.702795129755 mg
- Sugar 11.945155848907 g
- Trans Fat 0.339734751270323 g
- Calories 124 calories
Step-by-step
- Mix all ingredients together and let sit for 10 min's then serve.
The Ten Minute Rest
Allowing the mixture to sit for exactly ten minutes before serving transforms the raw sharpness of the red onion. Toss the ingredients in a wide stainless steel bowl using a silicone spatula to ensure the extra-virgin olive oil coats every legume without bruising the soft plum tomatoes. Ten minutes provides just enough time for the salt to draw out excess moisture from the cucumber and tomatoes, creating a light, cohesive dressing with the lemon juice.
Chopping and Uniformity
Dice the red onion, cucumber, and roasted pepper to roughly match the size of the chickpeas, aiming for pieces around one-quarter inch. Uniform sizing ensures every spoonful delivers a balanced ratio of feta cheese, herb notes, and crunch. Use a sharp chef knife on a plastic cutting board to prevent the watery components from slipping.
Storage and Freezing Realities
Raw legume salads containing fresh vegetables do not tolerate freezing. The water inside the cucumber and tomatoes expands and ruptures cell walls, turning the dish watery upon thawing. Store leftovers in an airtight glass container in the refrigerator for up to two days. Drain any accumulated liquid before serving chilled portions.
