Quick Chickpea Cucumber Salad with Feta | 10-Minute Dish - Cook with Carla

Ingredients

• A can of chickpeas, about 15 oz, rinsed and drained
• A cup of cherry tomatoes, cut into quarters or halves
• Diced cucumbers (4 small persian ones or 1 large english cucumber)
• Red onion, chopped into small pieces (about 1/4 cup)
• Fresh parsley leaves, chopped finely (1/4 cup)
• Chopped dill, around 2 tablespoons
• Half a cup of feta, crumbled
• 1 tablespoon of olive oil (extra virgin works best)
• 2 tablespoons of vinegar (white wine or apple cider)
• Juice from 1 lemon, should give 2-3 tablespoons
• A half teaspoon of garlic powder
• A pinch of salt, about 1/2 teaspoon
• Some black pepper, as much as you like