Chickpea Feta Cucumber Salad
A refreshing and high-protein Mediterranean salad perfect for any occasion.
Equipment
- 1 large mixing bowl
- 1 whisk
- 1 cutting board
- 1 knife
Ingredients
Salad Ingredients
- 2 cups cooked chickpeas
- 1 cup crumbled feta cheese
- 1 large cucumber diced
- 1/4 cup red onion finely chopped
- 1/4 cup fresh parsley chopped
Lemon Dressing
- 1/4 cup olive oil
- Juice of 1 lemon
- Salt and pepper to taste
Instructions
Preparation
- If using canned chickpeas, rinse and drain them thoroughly. If using dried chickpeas, soak overnight and cook until tender.
- Dice the cucumber and finely chop the red onion and parsley.
- In a large mixing bowl, combine the chickpeas, diced cucumber, red onion, parsley, and crumbled feta cheese.
- In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper until well combined.
- Pour the lemon dressing over the salad ingredients and toss everything together until evenly coated.
- Allow the salad to sit for at least 10 minutes before serving to let the flavors meld together.
- Serve the salad as a side dish or as a main course for a light meal.
- Store any leftovers in an airtight container in the refrigerator for up to three days.
- Prepare the salad components in advance and store the dressing separately. Combine them just before serving for the freshest taste.
Notes
Pro Tips: Allow the salad to sit for a bit before serving to enhance flavors. Ingredient Substitutions: Use vegan feta for a plant-based option. How to Serve: Great as a side or main dish. Storage & Freshness: Keeps for three days in the fridge. Make-Ahead Tips: Prepare ingredients in advance and mix before serving.