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Chickpea Cucumber Feta Salad

This refreshing Chickpea Cucumber Feta Salad combines crunchy cucumbers, creamy feta, and nutty chickpeas in a light lemon dressing, making it a perfect dish for any occasion.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Mediterranean
Calories: 250
Ingredients Method Notes

Ingredients
  

Salad Base
  • 2 cans Chickpeas, rinsed and drained Pat dry for better flavor absorption.
  • 2 medium Cucumbers, chopped Peel if skins are too thick.
  • 1 small Red onion, diced Scallions can be used for a milder taste.
  • 3/4 cup Feta cheese, crumbled
Dressing
  • 3 tablespoons Olive oil Use good quality for best flavor.
  • 2 tablespoons Lemon juice Freshly squeezed is recommended.
  • 1 teaspoon Dijon mustard
  • 1 small Garlic clove, crushed
  • to taste Salt and pepper Season to preference.
  • a pinch Dried oregano or fresh parsley Optional for added flavor.

Method
 

Preparation
  1. Rinse and drain two cans of chickpeas well. Pat them dry with a towel.
  2. Chop two medium cucumbers into bite-size pieces, peeling if desired.
  3. Dice one small red onion finely. Alternatively, use scallions.
  4. Crumble about 3/4 cup of feta cheese.
  5. In a large bowl, combine chickpeas, cucumber, onion, and feta.
Make the Dressing
  1. In a small jar or bowl, whisk together olive oil, lemon juice, Dijon mustard, crushed garlic, salt, and pepper.
  2. Add a pinch of dried oregano or chopped parsley if desired.
Combine and Chill
  1. Pour the dressing over the salad and gently toss to preserve the feta shape.
  2. Chill for at least 15 minutes, or up to 2 hours, to meld flavors.
  3. Taste and adjust seasonings as needed before serving.

Notes

For extra crunch, add chopped bell pepper or toasted seeds right before serving. To make it creamier, stir in a spoon of plain yogurt or tahini. For best flavor, let it sit for at least 15 minutes before serving. The salad can be stored in the fridge for up to 2 days.