Description
This vibrant Chickpea Cucumber Salad is a burst of freshness, combining crisp cucumbers, creamy chickpeas, and zesty lemon juice. Perfect for a light lunch or as a colorful side dish at any gathering.
Ingredients
Scale
- 1 can chickpeas (garbanzo beans), 15 oz (rinsed and drained)
- 1 cup cherry tomatoes, halved or quartered (about 15 tomatoes)
- 4 persian cucumbers, diced (or 1 english cucumber)
- ¼ cup red onion, diced (about a quarter of an onion)
- ¼ cup fresh parsley, chopped (more to taste)
- 2 Tbsp fresh dill, chopped (more to taste)
- ½ cup crumbled feta cheese (4 oz or half a block)
- 1 Tbsp extra virgin olive oil
- 2 Tbsp white wine vinegar (or apple cider vinegar)
- 1 lemon (juice of) (about 2–3 Tbsp lemon juice)
- ½ tsp garlic powder (more to taste)
- ½ tsp salt (more to taste)
- black pepper (more to taste)
Instructions
- Start by draining and rinsing the can of chickpeas under cold water for about 30 seconds. This helps remove excess sodium and improves the flavor.
- While the chickpeas drain, dice the cucumbers and tomatoes into bite-sized pieces.
- Chop the red onion into small, even pieces, about ¼ inch.
- In a medium mixing bowl, combine the chickpeas, diced cucumbers, halved tomatoes, and chopped red onion. Stir gently until evenly mixed.
- Add the fresh parsley and dill to the bowl. Toss it all together for another minute.
- In a small bowl, whisk together the olive oil, white wine vinegar, lemon juice, garlic powder, salt, and black pepper.
- Drizzle the dressing over the salad mixture and toss until everything is well coated.
- Sprinkle the crumbled feta cheese on top and gently toss again to distribute the cheese.
- Serve immediately or cover and refrigerate for up to 30 minutes to let the flavors meld.
- Prep Time: 10 mins
- Cook Time: 0 mins
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 3 g
- Sodium: 400 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 8 g
- Protein: 10 g
- Cholesterol: 15 mg
Keywords: For a dairy-free option, consider using crumbled tofu or a nut-based feta alternative. Chill the salad for about 30 minutes before serving for a more refreshing taste.