Description
A refreshing and healthy chickpea cucumber salad with feta and tomatoes. This dietitian-approved recipe is quick, easy, and packed with flavor. Perfect for lunch or a side dish.
Ingredients
Scale
- 2 cans (15 ounces each) chickpeas, rinsed and drained
- 1 large cucumber, seeded and diced
- 1 pint cherry tomatoes, halved
- 1/2 cup crumbled feta cheese
- 1/4 cup finely chopped red onion
- 1/4 cup chopped fresh parsley
- 2 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper to taste
- Optional additions: Kalamata olives, bell peppers, fresh mint, a pinch of red pepper flakes
Instructions
- 1. In a large mixing bowl, combine the rinsed and drained chickpeas, diced cucumber, halved cherry tomatoes, crumbled feta cheese, and chopped red onion.
- 2. Add the chopped fresh parsley to the bowl.
- 3. In a small bowl or jar, whisk together the extra virgin olive oil, fresh lemon juice, and dried oregano. Season with salt and freshly ground black pepper. This is your dressing.
- 4. Pour the dressing over the chickpea and vegetable mixture.
- 5. Gently toss all the ingredients together until everything is well combined and coated with the dressing.
- 6. Taste and adjust seasoning with more salt, pepper, or lemon juice as needed.
Notes
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. This salad is best served chilled or at room temperature and does not require reheating.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 7g
- Sodium: 450mg
- Fat: 12g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 10g