Description
This Refreshing Chickpea Cucumber Feta Salad is a quick and vibrant Mediterranean-inspired dish featuring crisp cucumbers, creamy feta, and protein-packed chickpeas, all tossed in a zesty lemon-garlic dressing. Perfect for a light lunch or a flavorful side, this salad combines fresh herbs and juicy tomatoes to deliver a cool, satisfying meal ready in just 10 minutes.
Ingredients
Scale
Dressing
- 1/4 cup extra-virgin olive oil
- 1 lemon (zested and juiced)
- 1 garlic clove (minced or grated)
- 1/2 tsp salt
- 1/4 tsp black pepper
Salad
- 15 oz chickpeas (canned, drained and rinsed)
- 6 Persian cucumbers (sliced and quartered, or one English cucumber)
- 1/2 cup red onion (diced small)
- 10 large cherry tomatoes (quartered, or 12 small cut in half)
- 3 tbsps fresh dill (chopped)
- 4 oz feta cheese (crumbled)
Instructions
- Prepare the Dressing: In a small bowl, whisk together the extra-virgin olive oil, lemon zest, lemon juice, minced garlic, salt, and black pepper until well combined. Set the dressing aside to allow the flavors to meld.
- Combine Salad Ingredients: In a large bowl, add the drained and rinsed chickpeas, sliced and quartered cucumbers, and quartered cherry tomatoes. Gently toss to mix the base of the salad evenly.
- Add Aromatics and Cheese: Incorporate the diced red onion, chopped fresh dill, and crumbled feta cheese into the bowl. Gently combine all ingredients to distribute them evenly without breaking the feta too much.
- Toss with Dressing: Pour the prepared lemon-garlic dressing over the salad. Using a spoon, gently toss all components together until the salad is well coated with the dressing.
- Adjust and Serve: Taste the salad and adjust seasoning with additional salt or pepper if desired. Serve immediately to enjoy the fresh flavors, or store in an airtight container in the refrigerator for later use.
Notes
- For best flavor, prepare the salad just before serving or let it chill for up to 1 hour to allow the dressing to permeate.
- Use Persian cucumbers for a crunchier texture and thinner skin; English cucumbers are a suitable alternative.
- Rinse canned chickpeas thoroughly to reduce sodium content and any canning liquid taste.
- To make this salad vegan, substitute feta with a plant-based cheese or omit it entirely.
- This salad holds well in the refrigerator for up to 2 days but is freshest when eaten the same day.
