Refreshing Chickpea Cucumber Feta Salad (Edit recipe)

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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!

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Original Recipe

PREP TIME

10 minutes

COOK TIME

10 minutes

INGREDIENTS

13

Serves: 6

Ingredients

Dressing

1/4 cup Extra Virgin Olive Oil
1 Lemon, zested and juiced
1 clove Garlic, minced or grated
1/2 tsp Salt
1/4 tsp Black Pepper

Salad

15 oz Chickpeas, canned, drained, and rinsed
6 Persian Cucumber, sliced and quartered, or one English cucumber
1/2 cup Red Onion, diced small
10 Tomato, Cherry, large, quartered, or 12 small cut in half
3 Tbsp Dill, Fresh
4 oz Feta Cheese, crumbled

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Dressing

In a small bowl, whisk together the olive oil, lemon zest, lemon juice, garlic, salt, and black pepper. Set aside.

Salad

In a large bowl, combine the chickpeas, diced cucumbers, and tomatoes.
Add the red onion, dill, and feta. Gently combine the salad.
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.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	368
Fat:	17 g
Carbohydrates:	43 g
Protein:	15 g
Cholesterol:	10 g
Sodium:	437 mg
Fiber:	10 g
Sugars:	6 g
Sugar Alcohol:	0 g
Calculated per serving.