This recipe came along the same way as some of the best do – a combination of needing something to eat for the week, a sale on goat cheese at the grocery store, and a small budget. I was at the grocery store with the idea of making a deconstructed falafel salad with feta cheese, but I couldn’t find the feta and noticed that the goat cheese was on sale. One of the most important things to keep in mind about shopping on a budget is to shop the sales and be flexible. Luckily, this sale was still going on this week so I could make this salad again! It tastes fresh and healthy and makes you feel good about eating it. Costing under $10 for four meals, and weighing in at about 325 calories per serving, this recipe is perfect for budgeting students and time-pressed adults alike! It also is fast and straightforward to make and keeps well in the refrigerator as long as you keep the goat cheese separate until you’re ready to eat.
Serves 4. Time: about 20 active minutes.
- 3 (15 ounces) cans chickpeas
- 3 medium cucumbers
- 3 Roma tomatoes
- 1 small bunch parsley
- 2 tablespoons lemon juice
- 1 tablespoon vinegar
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 (4 ounces) container of goat cheese crumbles
- Open and drain the chickpeas. Peel the cucumber, either entirely or leaving small strips of skin. Cut cucumber in half and scoop out the seeds. Then, cut into strips and dice. Place into a large bowl.
- Dice tomatoes and add to bowl. Chop parsley and add to the bowl, then add drained chickpeas.
- In a different small bowl, whisk the lemon juice, vinegar, olive oil, salt and black pepper, then pour over the salad and mix.
- If meal prepping, portion out the salad into four Tupperware containers.
- If serving immediately, add the goat cheese and mix ingredients.