Description
Chickpea Feta Cucumber Salad is a vibrant and refreshing dish thatβs perfect for summer gatherings or meal prep. This salad features protein-packed chickpeas, crisp cucumbers, and creamy feta cheese, all tossed in a zesty homemade vinaigrette.
Ingredients
Scale
- 2 cans chickpeas (drained and rinsed)
- 8 oz feta cheese (crumbled)
- 1/2 cup red onion (diced)
- 1 English cucumber (diced)
- 1/2 cup olive or avocado oil
- 2 tbsp fresh lemon juice
- 1 tbsp lemon zest
- 1/4 cup red apple vinegar
- 1 tsp Dijon mustard
- 1/4 cup fresh herbs (optional: chopped basil, dill, mint)
- 1 tsp dried oregano
- 1 tsp garlic
- 1 tsp dried parsley
- 1/4 tsp salt (to taste)
- 1/8 tsp black pepper (to taste)
Instructions
- In a mixing bowl or mason jar, combine olive oil, lemon juice, red apple vinegar, Dijon mustard, dried oregano, garlic, parsley, salt, and pepper. Whisk until well blended.
- Drain and rinse the chickpeas thoroughly; add them to the dressing.
- Toss in diced cucumber, red onion, crumbled feta cheese, and fresh herbs if using. Mix until evenly coated.
- Cover and refrigerate for at least two hours before serving for optimal flavor.
- Prep Time: 10 minutes
- Cook Time: None
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 280
- Sugar: 4g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 9g
- Protein: 12g
- Cholesterol: 20mg
Keywords: For added crunch, consider incorporating bell peppers or cherry tomatoes. Chill the salad before serving to enhance the mingling of flavors. Leftovers can be stored in an airtight container in the fridge for up to three days.