Description
This Chickpea Cucumber Feta Salad is fresh, light, lemony, and packed with herbs. Made with chickpeas, crisp cucumber, red onion, feta cheese, dill, and mint, it’s a healthy and satisfying salad perfect for lunch, meal prep, or a refreshing side dish.
Ingredients
- 3 cups cooked or canned chickpeas, drained
- 300 g cucumber, peeled and diced
- 70 g red onion, finely chopped
- 2½ tablespoons fresh dill, minced
- 2 teaspoons fresh spearmint, minced
- 6 tablespoons extra virgin olive oil
- 3 tablespoons fresh lemon juice
- Zest of 1/2 lemon
- 3 teaspoons red wine vinegar
- 160 g feta cheese, crumbled
- Salt and black pepper, to taste
Instructions
- Add chickpeas, cucumber, red onion, dill, mint, and feta cheese to a large salad bowl.
- In a small bowl, whisk together olive oil, lemon juice, lemon zest, and red wine vinegar.
- Pour the dressing over the salad ingredients.
- Season with salt and black pepper to taste.
- Toss gently until everything is evenly coated.
- Cover and refrigerate for 30 minutes to 1 hour to allow the flavors to develop.
- Serve chilled with an extra drizzle of olive oil if desired.
Notes
- For best flavor, chill the salad before serving.
- Add cherry tomatoes or avocado for extra freshness.
- Store leftovers in an airtight container for up to 3 days.
- This salad is ideal for meal prep and summer gatherings.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cook
- Cuisine: Mediterranean