(8 minutes)
Ingredients
Chickpeas (1 can)
cucumber (1)
artichoke hearts(1 can)
cherry tomatoes
Feta cheese
salt
pepper
garlic powder
oregano
olive oil
lemon (1/2-1)
Drain 1 can of chickpeas and put on a baking sheet.
Season with salt, pepper, garlic powder, oregano, and olive oil. Mix all around so fully coated.
Toast in the toaster oven for 7 minutes or until desired toasty-ness.
Drain a can of artichoke hearts and chop.
Chop the cucumbers into bite size cubes. (I skin about half of the cucumber, but do as you prefer!)
Slice cherry tomatoes in half.
Add into a salad bowl the cucumbers, artichokes, and cherry tomatoes. Then crumble the desired amount of feta on top. Season with salt, pepper, and oregano.
Sprinkle olive oil on top and squeeze 1/2-1 lemon all around (depending on how much lemon you prefer).
Once the chickpeas are fully toasted, add on top of salad.
Mix all around, serve and enjoy!
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