Description
Tasty Chickpea Cucumber Feta Salad is a fresh, colorful, and satisfying Mediterranean-inspired dish packed with protein-rich chickpeas, crunchy cucumbers, juicy tomatoes, and creamy feta cheese. Tossed in a zesty lemon and olive oil dressing with fresh herbs, this easy salad is perfect for quick lunches, healthy dinners, or summer gatherings.
Ingredients
Salad Ingredients
- 2 cans (15 ounces each) chickpeas, drained and rinsed
- 1 large cucumber, diced
- 1 cup cherry tomatoes, halved
- ½ red onion, finely diced
- ¾ cup crumbled feta cheese
- ¼ cup fresh parsley, chopped
- 2 tablespoons fresh mint, chopped
- ¼ cup Kalamata olives, sliced (optional)
Dressing Ingredients
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- 1 garlic clove, minced
- ½ teaspoon dried oregano
- Salt and black pepper to taste
Instructions
- Prepare chickpeas: Drain and rinse the chickpeas thoroughly. Pat them dry if desired to reduce excess moisture in the salad.
- Mix salad ingredients: In a large salad bowl, combine the chickpeas, diced cucumber, halved cherry tomatoes, finely diced red onion, crumbled feta cheese, chopped parsley, chopped mint, and sliced Kalamata olives if using.
- Make the dressing: In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, red wine vinegar, Dijon mustard, minced garlic, dried oregano, salt, and black pepper until the dressing is well emulsified.
- Toss the salad: Pour the prepared dressing over the combined salad ingredients and toss gently to ensure everything is evenly coated with the flavorful dressing.
- Chill: Refrigerate the salad for 15–20 minutes to allow the flavors to meld beautifully together.
- Final toss and serve: Before serving, give the salad another gentle toss to redistribute the dressing and herbs evenly.
Notes
- Use English cucumber for fewer seeds and a crisp texture.
- Add avocado for extra creaminess.
- For additional protein, include grilled chicken or tuna.
- Reduce the red onion quantity or soak it in cold water for 10 minutes for a milder flavor.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad, Lunch, Side Dish
- Method: No-Cook
- Cuisine: Mediterranean
