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
Units
Scale
- 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
