Chickpea cucumber lunch bowls

Name: Chickpea cucumber lunch bowls
Total time: 15 min
Yield: 2 servings
Ingredients: 1 can (15 oz), drained and rinsed chickpeas; ½ medium, washed and diced cucumber; 1 medium, washed and diced tomatoes; ⅓ cup pasteurized, vegetarian rennet, crumbled feta; 1 tbsp olive oil; ½, juiced lemon; 2 rounds pita bread

Chickpeas, crisp vegetables and feta with an easy lemon dressing.

15 minutes estimated for the original recipe · 2 servings

Lunchvegetarian

People to serve

Quantities adjust for 1–8 people. For larger portions, use a larger pan or cook in batches; allow extra time. For partial cans, measure that fraction of the contents. Season to taste.

What you’ll need

“In pantry” checks names, not available quantities. Edit your pantry.

chickpeas1 can (15 oz), drained and rinsed
cucumber½ medium, washed and diced
tomatoes1 medium, washed and diced
feta⅓ cup pasteurized, vegetarian rennet, crumbled
olive oil1 tbsp
lemon½, juiced
pita bread2 rounds

Water is not counted as a pantry ingredient. Dietary labels refer to the specified ingredients; check packaged products for allergens and suitability.

Let’s cook

Whisk olive oil and lemon juice in a large bowl.
Add chickpeas, cucumber and tomato and toss to coat.
Fold in feta and divide among bowls.
Serve with the pita bread. If making ahead, refrigerate the salad and keep the bread separate.

An original recipe, kitchen-tested. Times are estimates and depend on your equipment and preparation pace.

FoodSafety.gov cooking temperature guide

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