Description
A refreshing and vibrant Chickpea Cucumber Feta Salad combining creamy feta, crisp cucumbers, and hearty chickpeas tossed in a zesty lemon-herb dressing. Perfect as a light lunch or side dish that’s easy to prepare and full of Mediterranean-inspired flavors.
Ingredients
Scale
Salad Ingredients
- 2 15-ounce cans chickpeas, rinsed and drained
- 1 large English cucumber, chopped
- 8 ounces feta cheese, crumbled
Dressing and Seasoning
- 1/2 teaspoon lemon zest
- 3 tablespoons lemon juice
- 1/4 cup fresh parsley, chopped
- 3 tablespoons fresh mint, chopped
- 1/4 teaspoon black pepper
- 1/2 teaspoon kosher salt
- 3 tablespoons extra virgin olive oil
Instructions
- Prepare the Chickpeas: Rinse and drain the canned chickpeas thoroughly to remove excess salt and packing liquid, then set them aside.
- Chop the Cucumber: Dice the English cucumber into bite-sized pieces for a crisp and fresh texture in the salad.
- Mix the Salad: In a large mixing bowl, combine the chickpeas, chopped cucumber, crumbled feta cheese, lemon zest, lemon juice, fresh parsley, fresh mint, black pepper, kosher salt, and extra virgin olive oil.
- Toss to Combine: Gently toss all ingredients together until evenly coated with the lemon herb dressing and flavors meld.
- Serve: Serve the salad immediately for best freshness, or refrigerate in an airtight container for up to 5 days.
Notes
- For extra crunch, add chopped red onions or bell peppers.
- To keep the salad fresh longer, add feta cheese just before serving.
- This salad pairs well with grilled meats or as a wholesome vegetarian main.
- Use fresh herbs for a brighter flavor; dried herbs can be substituted with a smaller amount.
