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Chickpea Cucumber Salad with Lemon Vinaigrette Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 300 reviews
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 15 minutes
  • Yield: 4 servings 1x
  • Category: Salad
  • Method: No-Cook
  • Cuisine: Mediterranean
  • Diet: Vegetarian

Description

This Chickpea Cucumber Salad is a fresh, crunchy, and irresistibly delicious dish perfect for a light lunch or a healthy side. Packed with crisp cucumbers, juicy cherry tomatoes, tangy feta, and a zesty lemon-Dijon dressing, it offers a delightful combination of textures and vibrant flavors. Easy to prepare with simple pantry staples, it’s a refreshing, nutritious, and satisfying salad perfect for warm days or as a versatile meal addition.

Ingredients

Scale

Salad Ingredients

  • 15 oz canned chickpeas, rinsed and drained
  • 1 English cucumber, chopped
  • 1 cup cherry tomatoes, halved
  • 0.5 red onion, finely diced
  • 0.5 cup feta cheese, crumbled
  • 0.25 cup fresh parsley, chopped
  • 2 tbsp fresh dill, chopped

Dressing Ingredients

  • 0.25 cup extra virgin olive oil
  • 3 tbsp fresh lemon juice
  • 1 tsp Dijon mustard
  • 0.5 tsp salt or to taste
  • 0.25 tsp black pepper or to taste

Instructions

  1. Prepare the salad base: In a large mixing bowl, combine the chopped cucumber, halved cherry tomatoes, finely diced red onion, chopped parsley, and chopped dill, ensuring all the fresh vegetables and herbs are evenly mixed.
  2. Add chickpeas and feta: Add the rinsed and drained chickpeas to the bowl followed by crumbling the feta cheese over the top for a creamy, tangy element to the salad.
  3. Make the dressing: In a small bowl or jar with a lid, mix together the extra virgin olive oil, fresh lemon juice, Dijon mustard, salt, and black pepper. Whisk or shake vigorously until the dressing is well combined and emulsified to create a smooth lemon vinaigrette.
  4. Toss the salad: Pour the lemon vinaigrette over the salad ingredients and gently toss everything together until all components are evenly coated with the dressing, layering flavors beautifully.
  5. Serve or marinate: Serve the salad immediately for maximum freshness and crunch, or let it marinate in the refrigerator for at least 30 minutes to allow the flavors to meld and the ingredients to soften slightly for richer taste.

Notes

  • Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days to maintain freshness.
  • Variations: Add diced avocado, bell peppers, or Kalamata olives for extra flavor, texture, and color.
  • Onion Tip: To mellow the sharpness of the red onion, soak the diced pieces in cold water for 10 minutes, then drain before adding to the salad.

Find it online: https://oliviadinner.com/chickpea-cucumber-salad-with-lemon-vinaigrette-recipe/