Refreshing Chickpea Cucumber Feta Salad
This Chickpea Cucumber Feta Salad is light, fresh, and packed with Mediterranean flavor. Made with crisp cucumbers, creamy feta, and a zesty lemon-garlic dressing, it’s perfect for a quick lunch, easy side dish, or make-ahead meal. Naturally gluten-free and ready in minutes!
Servings: 6 people
Calories: 271kcal
Ingredients
Dressing
- ¼ cup extra-virgin olive oil
- 1 lemon zested and juiced
- 1 garlic clove minced or grated
- ½ teaspoon salt
- ¼ teaspoon black pepper
Salad
- 15 oz chickpeas canned, drained and rinsed
- 6 Persian cucumbers sliced and quartered, or one English cucumber
- ½ 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
Dressing
- In a small bowl, whisk together the olive oil, lemon zest, lemon juice, garlic, salt, and black pepper. Set aside.¼ cup extra-virgin olive oil, 1 lemon, 1 garlic clove, ½ teaspoon salt, ¼ teaspoon black pepper
Salad
- In a large bowl, combine the chickpeas, diced cucumbers, and tomatoes.15 oz chickpeas, 6 Persian cucumbers, 10 large cherry tomatoes
- Add the red onion, dill, and feta. Gently combine the salad.½ cup red onion, 3 tbsps fresh dill, 4 oz feta cheese
- Pour the dressing over the salad.
- Using a spoon, gently toss the ingredients to combine.
- Adjust the seasoning as desired. Serve immediately or store in an airtight container in the refrigerator.
Notes
Store in the refrigerator in an airtight container for up to 3 days.
Nutrition
Calories: 271kcal | Carbohydrates: 26g | Protein: 10g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 17mg | Sodium: 420mg | Potassium: 411mg | Fiber: 7g | Sugar: 6g | Vitamin A: 316IU | Vitamin C: 20mg | Calcium: 150mg | Iron: 3mg
