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Chickpea Cucumber Feta Salad Recipe

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4.4 from 13 reviews

  • Author: Molly
  • Total Time: 15 minutes
  • Yield: 4 servings
  • Diet: Vegetarian

Description

A refreshing and healthy Chickpea Cucumber Feta Salad featuring boiled or canned chickpeas combined with crisp cucumber, tangy feta cheese, fresh herbs, and a zesty lemon dressing. This salad is perfect as a light meal or a nutritious side, offering a satisfying blend of textures and flavors.

Ingredients

Salad Ingredients

  • 3 cups (440 grams / 15.5 ounces) boiled or canned chickpeas
  • 170 grams / 6 ounces cucumber, peeled and diced into 1 cm / ⅓ inch pieces
  • 40 grams / 1.4 ounces red onion, finely chopped
  • 2 ½ tablespoons fresh dill, minced
  • 2 teaspoons fresh spearmint, minced
  • 6 tablespoons extra virgin olive oil
  • 2 tablespoons fresh lemon juice
  • ½ lemon, zested
  • 3-4 teaspoons red wine vinegar
  • 100 grams / 3.5 ounces feta cheese, crumbled
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Combine Ingredients: In a large bowl, add the boiled or canned chickpeas, diced cucumber, finely chopped red onion, minced dill, and spearmint. Add the crumbled feta cheese on top.
  2. Prepare Dressing: In a small bowl, mix together the extra virgin olive oil, fresh lemon juice, lemon zest, red wine vinegar, salt, and pepper to create a zesty dressing.
  3. Mix Salad: Pour the dressing over the salad ingredients and gently toss everything together until well combined and the dressing evenly coats the salad.
  4. Marinate for Flavor: For best results, cover the salad and refrigerate for about an hour to allow the flavors to meld and intensify.
  5. Serve: Give the salad a final gentle toss before serving chilled or at room temperature as a filling, nutritious meal or side dish.

Notes

  • Use canned chickpeas for convenience or cook dried chickpeas by soaking overnight and boiling until tender for a fresher taste.
  • Adjust the amount of red wine vinegar and lemon juice according to your preferred tanginess.
  • This salad can be stored in the refrigerator for up to 2 days, but is best enjoyed fresh for optimal texture of the cucumber and feta.
  • To make this recipe vegan, substitute feta cheese with a plant-based cheese alternative or omit entirely.
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Category: Salad
  • Method: No-Cook
  • Cuisine: Mediterranean

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