Description
Chickpea Cucumber Feta Salad is a refreshing and protein-packed dish featuring crisp cucumbers, creamy feta, hearty chickpeas, and a bright lemon-herb dressing. It’s perfect as a light lunch, side dish, or make-ahead meal prep option.
Ingredients
Scale
Salad
- 1 (15-ounce) can chickpeas, drained and rinsed
- 1½ cups diced cucumber (about 1 medium cucumber)
- ¾ cup cherry tomatoes, halved
- ½ cup crumbled feta cheese
- ¼ cup red onion, finely chopped
- 2 tablespoons fresh parsley, chopped
Dressing
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon red wine vinegar
- ½ teaspoon dried oregano
- Salt and black pepper to taste
Instructions
- Combine Salad Ingredients: In a large bowl, combine the chickpeas, diced cucumber, halved cherry tomatoes, finely chopped red onion, crumbled feta cheese, and chopped fresh parsley to create the base of your salad.
- Prepare Dressing: In a small bowl, whisk together olive oil, fresh lemon juice, red wine vinegar, dried oregano, salt, and black pepper until well emulsified to form a bright, tangy dressing.
- Toss Salad: Pour the dressing over the salad ingredients and gently toss to coat evenly, ensuring that every bite is bursting with flavor.
- Adjust & Serve: Taste and adjust seasoning with additional salt and pepper if needed. Serve immediately for the freshest flavor or chill the salad in the refrigerator for 30 minutes to allow the flavors to meld beautifully.
Notes
- This salad keeps well in the fridge for up to 3 days, making it great for meal prep.
- For extra protein, add grilled chicken or cooked quinoa.
- Substitute red onion with green onion for a milder, less pungent flavor.
