BRB as I only plant these ingredients in my garden next year because I want to eat it every single day. Luckily I had peppers and cucumbers that I was able to use. This recipe popped up on my FYP page a few nights ago and I couldn’t stop thinking about it. I made a few adjustments so I will add what the original was below! This will last a few days in our house and is supposed to make a great meal prep salad

Ingredients

• 15 mini cucumbers (she called them persian but I don’t think that’s what mine are)
• 1 red onion
• 2 orange bell peppers (for color)
• 1 head of parsley (I did not use this)
• 2 avocado (I did not use this)
• 2 cans of rinsed and drained chickpeas
• 4oz feta (original did not call for this)
• Dressing:
  • 1/2 cup olive oil
  • juice of two lemons
  • 1/4 cup balsamic vinegar
  • 1 TBSP italian seasoning
  • 1 TBSP sea salt
  • pinch of red pepper flakes (the kids don’t like spicy so I did not use this)

Directions

• Finely dice all vegetables, I used my dicer and it saves so much time
• Add to a bowl and toss or shake
• Mix dressing in mixing cup (it equals 1 cup of liquid so no reason to dirty another bowl)
• Add to salad, toss, and enjoy!
• You could also top with pine nuts, pumpkin seeds, etc!