Name: Chickpea Cucumber Salad
Prep time: 15 min
Total time: 45 min
Cuisine: Mediterranean
Ingredients: 15 oz canned chickpeas (rinsed and drained); 1 English cucumber (chopped) or 2 small Persian cucumbers, chopped; 1 cup cherry tomatoes (halved); 0.5 red onion (finely diced); 0.5 cup feta cheese (crumbled or use vegan feta for dairy-free); 0.25 cup fresh parsley (chopped); 2 tbsp fresh dill (chopped) or substitute 1 tbsp dried dill; 0.25 cup extra virgin olive oil; 3 tbsp fresh lemon juice; 1 tsp Dijon mustard; 0.5 tsp salt (or to taste); 0.25 tsp black pepper (or to taste)

Description

A refreshing salad made with chickpeas, cucumber, cherry tomatoes, feta, and a tangy lemon vinaigrette, perfect for quick lunches or potlucks.

Ingredients

Scale

15 oz canned chickpeas (rinsed and drained)
1 English cucumber (chopped) or 2 small Persian cucumbers, chopped
1 cup cherry tomatoes (halved)
0.5 red onion (finely diced)
0.5 cup feta cheese (crumbled or use vegan feta for dairy-free)
0.25 cup fresh parsley (chopped)
2 tbsp fresh dill (chopped) or substitute 1 tbsp dried dill
0.25 cup extra virgin olive oil
3 tbsp fresh lemon juice
1 tsp Dijon mustard
0.5 tsp salt (or to taste)
0.25 tsp black pepper (or to taste)

Instructions

Prep the veg: Chop the cucumber, halve the cherry tomatoes, and finely dice the red onion. Chop the parsley and dill.
Combine the base: In a large mixing bowl, add the chopped cucumber, halved tomatoes, diced red onion, chopped parsley, and chopped dill.
Add chickpeas and feta: Stir the rinsed and drained chickpeas into the bowl. Crumble the feta over the top.
Make the dressing: In a small bowl or a jar with a lid, combine the extra virgin olive oil, fresh lemon juice, Dijon mustard, salt, and pepper. Whisk or shake vigorously until emulsified.
Dress and toss: Pour the lemon vinaigrette over the salad ingredients. Gently toss until everything is evenly coated.
Rest or serve: Serve immediately for the crispiest cucumber texture, or refrigerate for at least 30 minutes to let flavors meld.

Notes

Choose a firm cucumber (not overly seedy) for best texture. If you don’t have lemons, a splash of white wine vinegar works in a pinch.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Salad
Method: No Cooking Required
Cuisine: Mediterranean

Nutrition

Serving Size: 1 serving
Calories: 250
Sugar: 4g
Sodium: 500mg
Fat: 12g
Saturated Fat: 5g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 8g
Protein: 10g
Cholesterol: 20mg

Keywords: chickpea salad, cucumber salad, Mediterranean salad, quick lunch, healthy salad