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Chickpea Salad with Cucumber and Feta

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Chickpea Salad with Cucumber and Feta is a vibrant and healthy dish that combines the creaminess of feta cheese, the crunch of fresh cucumbers, and the heartiness of chickpeas. This Mediterranean-inspired salad is perfect for any occasion, whether as a light lunch or a side dish at gatherings. With its colorful presentation and zesty lemon dressing, this salad not only pleases the eye but also tantalizes the taste buds. It’s quick to prepare—taking under 15 minutes—and can be made ahead of time, allowing the flavors to meld beautifully. Enjoy it chilled or at room temperature for a refreshing meal that’s packed with protein and nutrients.

Ingredients

Scale
  • 1 can (15 oz) chickpeas, rinsed and drained
  • 1 cup fresh cucumbers, diced
  • 1 cup crumbled feta cheese
  • 1 cup cherry tomatoes, halved
  • 1/4 cup red onion, thinly sliced
  • 3 tablespoons extra virgin olive oil
  • Juice of 1 lemon
  • Salt and pepper to taste

Instructions

  1. Rinse and drain the chickpeas. Dice the cucumbers into bite-sized pieces and halve the cherry tomatoes.
  2. In a large bowl, combine chickpeas, cucumbers, tomatoes, sliced red onion, and crumbled feta cheese.
  3. In a small bowl, whisk together olive oil and lemon juice; season with salt and pepper to taste.
  4. Pour the dressing over the salad ingredients and toss gently until evenly coated.
  5. Chill in the refrigerator for 15–30 minutes before serving.

Nutrition

Keywords: For added flavor, use fresh herbs like parsley or dill. If making in advance, store in an airtight container; add cucumbers just before serving to maintain their crunch. For a vegan version, omit feta or substitute with a plant-based alternative.

Find it online: https://inqelab.com/refreshing-chickpea-salad-with-cucumber-and-feta-recipe/