This Chickpea Cucumber Feta Salad is a refreshing, flavorful, and nutritious dish that’s perfect for any occasion. With its vibrant Mediterranean-inspired ingredients, it’s a breeze to prepare and is sure to impress your taste buds.
Why You’ll Love This Recipe
- Quick and Easy: Ready in just minutes with simple ingredients.
- Healthy and Nutritious: Packed with protein, fiber, and healthy fats.
- Versatile: Works as a side dish, light lunch, or potluck favorite.
- Mediterranean Flavors: Features fresh herbs, lemon, and olive oil for a bright, tangy taste.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 3 cups (440 grams / 15.5 ounces) boiled or canned chickpeas
- 170 grams / 6 ounces cucumber, peeled and diced into 1 cm / ⅓ inch pieces
- 40 grams / 1.4 ounces red onion, finely chopped
- 2 ½ tablespoons dill, minced
- 2 teaspoons spearmint, minced
- 6 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- ½ lemon, zested
- 3–4 teaspoons red wine vinegar
- 100 grams / 3.5 ounces feta cheese, crumbled
- Salt and pepper to taste
Directions
- Combine Ingredients: Place all the ingredients in a large bowl. Mix gently to combine.
- Marinate (Optional): For a stronger flavor, allow the salad to marinate in the fridge for about an hour before serving.
Servings and Timing
- Servings: 4
- Prep Time: 10 minutes
- Total Time: 10 minutes (plus optional 1-hour marination)
Variations
- Add Tomatoes: Mix in diced cherry tomatoes for added color and sweetness.
- Extra Protein: Add grilled chicken, shrimp, or hard-boiled eggs for a heartier meal.
- Herb Swap: Use parsley or basil if dill and spearmint aren’t available.
- Spicy Kick: Add a pinch of red pepper flakes for some heat.
- Vegan Option: Replace feta with a vegan cheese or omit it entirely.
Storage/Reheating
- Refrigerator: Store in an airtight container for up to 3 days. The flavors will deepen over time.
- Freezing: Not recommended due to the fresh vegetables and feta cheese.
- Reheating: This salad is best enjoyed cold or at room temperature, so reheating isn’t necessary.
FAQs
1. Can I use dried chickpeas instead of canned?
Yes! Soak and cook dried chickpeas before using. This gives the salad a fresher taste.
2. Can I make this salad ahead of time?
Yes, you can prepare it a day in advance. The flavors intensify as it marinates.
3. What can I substitute for feta cheese?
Goat cheese, ricotta salata, or even a vegan feta alternative work well.
4. Is this salad gluten-free?
Yes, all the ingredients are naturally gluten-free.
5. How can I reduce the saltiness of the salad?
Rinse the chickpeas and use reduced-sodium feta or less added salt.
6. What’s the best way to dice the cucumber?
Peel the cucumber, then cut it into uniform small pieces (about 1 cm or ⅓ inch) for even mixing.
7. Can I omit the herbs?
While fresh herbs add flavor, you can omit or replace them with dried versions if needed.
8. What kind of olive oil is best?
Use extra virgin olive oil for the best flavor.
9. Can I serve this salad warm?
This salad is typically served chilled or at room temperature for optimal flavor.
10. Can I add other vegetables?
Absolutely! Bell peppers, avocado, or shredded carrots would be great additions.
Conclusion
Chickpea Cucumber Feta Salad is a versatile and flavorful dish that’s perfect for healthy lunches, side dishes, or light dinners. Its combination of fresh ingredients, tangy dressing, and creamy feta makes it a crowd-pleaser. Enjoy it as is, or customize it with your favorite vegetables and proteins for a dish that fits your style.
Print
Chickpea Cucumber Feta Salad
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: no-cook
- Cuisine: Mediterranean
- Diet: Gluten Free
Description
This Chickpea Cucumber Feta Salad is a refreshing, Mediterranean-inspired dish packed with fresh flavors, vibrant herbs, and healthy ingredients. Perfect for a quick, nutritious meal or side dish!
Ingredients
- 3 cups (440g / 15.5oz) boiled or canned chickpeas
- 170g (6oz) cucumber, peeled and diced into 1 cm (1/3 inch) cubes
- 40g (1.4oz) red onion, finely chopped
- 2 1/2 tbsp dill, minced
- 2 tsp spearmint, minced
- 6 tbsp extra virgin olive oil
- 2 tbsp fresh lemon juice
- Zest of 1/2 lemon
- 3–4 tsp red wine vinegar
- 100g (3.5oz) feta cheese, crumbled
- Salt and pepper to taste
Instructions
- Combine Ingredients:
- Add chickpeas, cucumber, red onion, dill, spearmint, olive oil, lemon juice, lemon zest, and red wine vinegar to a large mixing bowl.
- Season and Mix:
- Toss the ingredients together until well combined. Season with salt and pepper to taste.
- Optional Marination:
- For enhanced flavor, refrigerate the salad for about an hour before serving.
- Finish with Feta:
- Top the salad with crumbled feta cheese just before serving.
Notes
- For a vegan twist, omit the feta or use a plant-based alternative.
- Letting the salad marinate enhances the flavors beautifully.
- Add cherry tomatoes or olives for extra Mediterranean flair.
Nutrition
- Serving Size: 1
- Calories: 556 kcal
- Sugar: 10g
- Fat: 31g
- Saturated Fat: 7g
- Carbohydrates: 52g
- Fiber: 14g
- Protein: 20g
- Cholesterol: 22mg
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