Chickpea Cucumber Salad with Feta Recipe
A refreshing and nutritious Chickpea Cucumber Salad with creamy feta cheese, crisp Persian cucumbers, and a tangy lemon-olive oil dressing. Perfect for a quick, light meal or side dish ready in just 12 minutes.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 12 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Salad Ingredients
- 14 ounces canned chickpeas (drained and rinsed)
- 5 Persian cucumbers (sliced into rounds)
- 3 ounces crumbled feta cheese
- 1 shallot (thinly sliced)
Dressing
- 2 tablespoons olive oil
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
Instructions
- Combine salad ingredients: In a large bowl, add the drained chickpeas, sliced Persian cucumbers, crumbled feta cheese, and thinly sliced shallot. Stir gently to mix the ingredients evenly without breaking the feta.
- Make the dressing: In a small bowl, whisk together olive oil, freshly squeezed lemon juice, kosher salt, and ground black pepper until well combined and emulsified.
- Toss salad with dressing: Pour the dressing over the chickpea and cucumber mixture. Toss carefully to ensure all components are coated evenly with the tangy dressing.
- Serve or store: Serve the salad immediately for the freshest taste, or refrigerate in an airtight container for later use. It stays fresh and flavorful for up to 2 days in the refrigerator.
Notes
- For extra freshness, use Persian cucumbers as they are less watery and have fewer seeds than regular cucumbers.
- Chill the salad before serving for enhanced flavor and a refreshing bite.
- To make it vegan, omit the feta cheese or use a plant-based cheese alternative.
- This salad pairs well with grilled meats or as a light standalone lunch.
- Adjust the salt and lemon juice to taste if preferred milder or more tangy.
