Description
A refreshing and quick Chickpea Cucumber Feta Salad combining protein-rich chickpeas with crisp cucumbers, tangy feta, and fresh herbs. Perfect as a light lunch or a flavorful side dish, this Mediterranean-inspired salad is easy to prepare and bursting with vibrant flavors.
Ingredients
Salad Ingredients
- 3 cups (500 grams / 17.6 ounces) boiled or canned chickpeas
- 300 grams (2 cups) cucumbers, peeled and diced 1 cm (⅓ inch) thick
- 70 grams (½ cup) red onion, finely chopped
- 2 ½ tablespoons dill, minced
- 2 teaspoons spearmint, minced
- 6 tablespoons extra virgin olive oil (plus extra for drizzling, optional)
- 3 tablespoons fresh lemon juice
- ½ lemon, zested
- 3 teaspoons apple cider vinegar
- 160 grams (1 cup) feta cheese, crumbled
- Salt and pepper to taste
Instructions
- Combine Ingredients: In a large salad bowl, mix together the chickpeas, diced cucumbers, chopped red onion, minced dill, and spearmint to evenly distribute the fresh herbs and veggies.
- Add Dressing and Cheese: Pour in the extra virgin olive oil, lemon juice, lemon zest, and apple cider vinegar. Then gently fold in the crumbled feta cheese. Season with salt and pepper according to your taste.
- Chill the Salad: Refrigerate the salad for 30 minutes to one hour to allow the flavors to meld and intensify, enhancing the overall taste experience.
- Serve: Before serving, optionally drizzle an extra touch of olive oil on top for added richness and enjoy this flavorful, light salad.
Notes
- Using canned chickpeas makes this salad quicker to prepare; just rinse and drain them thoroughly before use.
- Feel free to substitute spearmint with fresh parsley or basil if preferred.
- Adjust seasoning and lemon juice to balance the tanginess to your taste.
- For a vegan option, replace feta cheese with a plant-based cheese alternative or omit it altogether.
- This salad keeps well for up to 2 days refrigerated but is best enjoyed fresh.
