Print

Chickpea Cucumber Feta Salad Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 12 reviews

A refreshing and nutritious Chickpea Cucumber Feta Salad combining protein-rich chickpeas with crisp cucumbers, tangy feta cheese, and fresh herbs, all tossed in a zesty lemon-olive oil dressing. Perfect as a light lunch or a side dish, this salad is quick to prepare and full of vibrant Mediterranean flavors.

Ingredients

Salad Ingredients

  • 3 cups (500 grams / 17.6 ounces) boiled or canned chickpeas
  • 300 grams (2 cups) cucumbers, peeled and diced (1 cm / ⅓ inch thick)
  • 70 grams (½ cup) red onion, finely chopped
  • 2 ½ tablespoons dill, minced
  • 2 teaspoons spearmint, minced
  • 160 grams (1 cup) feta cheese, crumbled

Dressing

  • 6 tablespoons extra virgin olive oil (+ extra to drizzle on top, optional)
  • 3 tablespoons fresh lemon juice
  • ½ lemon, zested
  • 3 teaspoons red wine vinegar
  • Salt and pepper, to taste

Instructions

  1. Combine Ingredients: In a large salad bowl, add the boiled or canned chickpeas, diced cucumbers, finely chopped red onion, minced dill, minced spearmint, and crumbled feta cheese. This forms the base of your salad with fresh herbs and cheese adding texture and flavor.
  2. Mix Dressing: Pour in the extra virgin olive oil, fresh lemon juice, lemon zest, and red wine vinegar over the salad ingredients. Season with salt and pepper to taste. Gently toss all ingredients together to ensure they are evenly coated with the dressing and herbs.
  3. Chill and Marinate: Cover the salad bowl and refrigerate for 30 minutes to one hour. This allows the flavors to meld together, enhancing the taste and making the salad more refreshing.
  4. Serve: Before serving, optionally drizzle a little extra virgin olive oil on top for added richness. Serve chilled and enjoy this vibrant, healthy salad as a light meal or a flavorful side dish.

Notes

  • For a vegan version, omit the feta cheese or substitute with a plant-based alternative.
  • If using canned chickpeas, rinse and drain them thoroughly to reduce sodium.
  • The salad tastes even better the next day as the flavors continue to develop.
  • Adjust herbs and lemon juice according to your preference for freshness and tanginess.
  • Serve with crusty bread or as a side to grilled meats for a complete meal.

Find it online: https://cookedbysarah.com/chickpea-cucumber-feta-salad-recipe/