Description
This Chickpea Feta Cucumber Salad is a fresh, Mediterranean-inspired dish featuring protein-packed chickpeas, creamy feta, crunchy cucumbers, and a zesty red wine vinaigrette. Perfect for picnics, potlucks, or an easy weeknight meal.
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 oil or avocado oil
- 2 tbsp fresh lemon juice
- 1 tbsp lemon zest
- 1/4 cup red wine vinegar
- 1 tsp Dijon mustard
- 1/4 cup fresh herbs (optional – basil, dill, or mint), chopped
- 1 tsp dried oregano
- 1 tsp minced garlic
- 1 tsp dried parsley
- 1/4 tsp salt, or to taste
- 1/8 tsp black pepper, or to taste
Instructions
- Make the Dressing: In a bowl or mason jar, combine oil, lemon juice, lemon zest, red wine vinegar, Dijon mustard, garlic, oregano, parsley, salt, and pepper. Whisk or shake until smooth. Add fresh herbs if using.
- Prep the Chickpeas: Drain and rinse chickpeas. Pat dry to remove excess moisture.
- Combine the Salad: In a large bowl, mix chickpeas, diced cucumber, red onion, and feta. Pour in the dressing and toss well to combine.
- Chill and Serve: Refrigerate the salad for at least 2 hours before serving to allow the flavors to meld. Stir gently and serve cold.
Notes
- For less bite, soak red onion in cold water for 10 minutes before using.
- Use block feta for a creamier texture and richer flavor.
- This salad keeps well in the fridge for up to 3 days.
- Optional add-ins: cherry tomatoes, olives, or chopped bell peppers.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 3g
- Sodium: 420mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 9g
- Cholesterol: 20mg
Keywords: Chickpea Feta Cucumber Salad, Feta Cucumber Salad, Cucumber Salad, Salad, summer