Print

 Chickpea Cucumber Salad with Feta and Tomatoes 

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A light and refreshing Chickpea Cucumber Salad with feta, tomatoes, fresh herbs, and a zesty lemon vinaigrette, perfect for a quick lunch or as a side dish.

  • Author: Tina
  • Prep Time: 10 minutes
  • Cook Time: None
  • Total Time: 10 minutes
  • Yield: 4 servings
  • Category: Salad
  • Method: No-cook
  • Cuisine: Mediterranean

Ingredients

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 tablespoons fresh dill, chopped (more to taste)

½ cup crumbled feta cheese (4 oz or half a block)

For the Dressing:

1 tablespoon extra virgin olive oil

2 tablespoons white wine vinegar or apple cider vinegar

Juice of 1 lemon (about 2–3 tablespoons lemon juice)

½ teaspoon garlic powder (more to taste)

½ teaspoon salt (more to taste)

Black pepper to taste

Instructions

  1. Drain and rinse the chickpeas.
  2. Dice the cucumber and tomatoes. Chop the red onion and fresh herbs (parsley and dill).
  3. In a medium bowl, combine the chickpeas, cucumbers, tomatoes, red onion, and fresh herbs. Mix everything together.
  4. In a small bowl, whisk together the olive oil, white wine vinegar (or apple cider vinegar), lemon juice, garlic powder, salt, and black pepper to make the dressing. Pour the dressing over the salad and toss until evenly coated.
  5. Crumble the feta cheese over the salad and gently toss it in.
  6. Serve the salad immediately or refrigerate for a bit to let the flavors meld together. Enjoy!

Notes

  • For extra protein, add grilled chicken, shrimp, or more chickpeas.
  • Use goat cheese or mozzarella instead of feta for a different flavor.
  • If you prefer more heat, add diced jalapeños or red pepper flakes to the dressing.
  • Consider adding nuts like roasted almonds, pine nuts, or walnuts for added crunch.
  • This salad can be stored in the fridge for up to 3 days. Keep the feta and dressing separate if meal prepping.

Nutrition

Find it online: https://cheftinaskitchen.com/chickpea-cucumber-salad-with-feta-and-tomatoes/