Description
A vibrant and refreshing Chickpea Cucumber Feta Salad featuring crisp cucumbers, juicy cherry tomatoes, creamy feta, and a zesty lemon garlic dressing. This quick and easy salad is perfect for a light lunch, side dish, or healthy snack and can be enjoyed immediately or chilled for later.
Ingredients
Scale
Dressing
- 1/4 cup extra-virgin olive oil
- 1 lemon (zested and juiced)
- 1 garlic clove (minced or grated)
- 1/2 tsp salt
- 1/4 tsp black pepper
Salad
- 15 oz chickpeas (canned, drained and rinsed)
- 6 Persian cucumbers (sliced and quartered, or one English cucumber)
- 1/2 cup red onion (diced small)
- 10 large cherry tomatoes (quartered, or 12 small cut in half)
- 3 tbsps fresh dill (chopped)
- 4 oz feta cheese (crumbled)
Instructions
- Prepare the Dressing: In a small bowl, whisk together the extra-virgin olive oil, lemon zest, lemon juice, minced garlic, salt, and black pepper until well combined. Set the dressing aside to allow the flavors to meld.
- Combine Salad Ingredients: In a large bowl, add the drained and rinsed chickpeas, sliced and quartered Persian cucumbers (or chopped English cucumber), and quartered cherry tomatoes.
- Add Aromatics and Cheese: Incorporate the diced red onion, chopped fresh dill, and crumbled feta cheese into the bowl with the vegetables and chickpeas.
- Dress the Salad: Pour the prepared lemon garlic dressing over the salad ingredients.
- Toss Gently: Using a spoon, gently toss all the ingredients together to evenly coat everything with the dressing, being careful not to break up the feta too much.
- Season and Serve: Taste and adjust seasoning if needed. Serve the salad immediately for the freshest taste or store it in an airtight container in the refrigerator for up to 2 days to let the flavors blend.
Notes
- This salad is best enjoyed fresh but tastes even better after chilling for an hour to let the flavors meld.
- Use Persian cucumbers for a crisp texture and minimal seeding. If using English cucumber, peel and seed if desired to reduce moisture.
- To make it vegan, omit the feta or substitute with a plant-based cheese alternative.
- Chickpeas can be cooked from dry but canned chickpeas are a convenient and time-saving option.
- If preparing in advance, add delicate ingredients like feta and dill just before serving to maintain freshness.
