Chickpea Cucumber Feta Salad Recipe
This simple Chickpea Cucumber Feta Salad mixes chickpeas, crisp cucumber, feta cheese, tomatoes, herbs, lemon juice, and olive oil for a refreshing meal.
Equipment
- Large mixing bowl
- Cutting board
- Sharp knife
- Measuring spoons
- Small bowl (for dressing)
- Spoon or salad tongs
Ingredients
For the Salad
- 2 cups canned chickpeas drained and rinsed
- 1 large English cucumber diced
- 1 cup cherry tomatoes halved
- 1/3 cup red onion finely chopped
- 1/2 cup feta cheese crumbled
- 1/4 cup fresh parsley chopped
For the Dressing
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon red wine vinegar
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Step 1: Prepare the Vegetables
- Start by washing and preparing all your vegetables. Dice the cucumber into small bite-sized pieces, slice the cherry tomatoes in half, and finely chop the red onion and parsley.
Step 2: Rinse the Chickpeas
- Drain the canned chickpeas and rinse them under cold water. This removes excess sodium and gives them a cleaner flavor.
- Pat them dry lightly with a paper towel.
Step 3: Make the Dressing
- In a small bowl, whisk together olive oil, lemon juice, red wine vinegar, oregano, salt, and black pepper until the dressing is well combined.
Step 4: Assemble the Salad
- In a large mixing bowl, combine the chickpeas, cucumber, tomatoes, red onion, and parsley.
- Pour the dressing over the salad and gently toss until everything is evenly coated.
Step 5: Add the Feta
- Sprinkle the crumbled feta cheese over the top and lightly toss once more.
Step 6: Serve
- Serve immediately or let the salad chill in the refrigerator for about 20 minutes to allow the flavors to blend together.