Chickpea Cucumber Salad
A refreshing and nutritious salad combining chickpeas, cucumbers, and vibrant vegetables, perfect for summer gatherings or light dinners.
Ingredients
Main Ingredients
- 15 oz canned chickpeas, rinsed and drained
- 1 piece English cucumber, chopped
- 1 cup cherry tomatoes, halved
- 0.5 piece red onion, finely diced
- 0.5 cup feta cheese, crumbled
- 0.25 cup fresh parsley, chopped
- 2 tbsp fresh dill, chopped
Vinaigrette
- 0.25 cup extra virgin olive oil
- 3 tbsp fresh lemon juice
- 1 tsp Dijon mustard
- 0.5 tsp salt (or to taste)
- 0.25 tsp black pepper (or to taste)
Instructions
Preparation
- Place the chopped cucumber, halved cherry tomatoes, finely diced red onion, and chopped parsley and dill in a large mixing bowl.
- Gently add the rinsed and drained chickpeas to your bowl. Crumble the feta cheese over the top.
Make the Vinaigrette
- In a small bowl or jar with a lid, whisk together the olive oil, lemon juice, Dijon mustard, salt, and pepper. Shake or whisk until well combined and emulsified.
Combine and Serve
- Pour the vinaigrette over the salad ingredients and carefully toss until everything is evenly coated.
- Serve immediately or allow to marinate in the refrigerator for at least 30 minutes to enhance flavors.
Notes
For the best flavor, use ripe tomatoes and fresh herbs. Avoid adding the dressing until just before serving to keep the salad crunchy. This salad can also be served with grilled chicken or fish.