Description
This Chickpea Feta Cucumber Salad is a refreshing, make-ahead Mediterranean dish perfect for warm weather. Packed with protein-rich chickpeas, crisp cucumber, tangy feta, and a zesty red wine vinaigrette, it’s a light yet satisfying option for lunches, picnics, or sides.
Ingredients
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Salad:
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2 cans (approx. 480g) chickpeas, drained and rinsed
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8 oz (225g) feta cheese, crumbled
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½ cup (75g) red onion, diced
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1 English cucumber, diced
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Red Wine Vinaigrette:
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½ cup (120ml) olive or avocado oil
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2 tbsp (30ml) fresh lemon juice
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1 tbsp lemon zest
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¼ cup (60ml) red wine vinegar
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1 tsp (5g) Dijon mustard
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¼ cup (15g) fresh herbs (optional: basil, dill, mint)
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1 tsp (1g) dried oregano
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1 tsp (1g) garlic, minced
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1 tsp (1g) dried parsley
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¼ tsp (1.5g) salt
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⅛ tsp (0.5g) black pepper
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Instructions
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In a jar or bowl, whisk together all vinaigrette ingredients until fully emulsified.
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Pat chickpeas dry after rinsing.
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In a large mixing bowl, combine chickpeas, cucumber, red onion, and crumbled feta.
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Pour vinaigrette over the salad and toss until well coated.
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Cover and refrigerate for at least 2 hours before serving.
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Toss again and garnish with extra herbs, if desired.
Notes
For best results, chill before serving to allow flavors to meld.
High-quality feta adds a creamy texture and tangy punch.
Add diced bell pepper or pine nuts for extra crunch.
Easily made vegan by omitting or replacing feta.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean