Description
A refreshing Mediterranean Chickpea Cucumber Feta Salad featuring crisp cucumbers, juicy cherry tomatoes, tangy feta cheese, and a zesty lemon-oregano dressing. This quick, no-cook salad is perfect for a healthy lunch or light dinner and can be easily customized with additions like grilled chicken or avocado.
Ingredients
Scale
Salad Ingredients
- 1 (15-ounce) can chickpeas (drained and rinsed)
- 1 1/2 cups cucumber (diced)
- 1 cup cherry tomatoes (halved)
- 1/3 cup red onion (finely chopped)
- 1/3 cup crumbled feta cheese
- 2 tablespoons chopped fresh parsley
Dressing Ingredients
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon red wine vinegar
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Combine the Salad Ingredients. In a large mixing bowl, add the drained and rinsed chickpeas, diced cucumber, halved cherry tomatoes, finely chopped red onion, crumbled feta cheese, and chopped fresh parsley. Gently toss to mix all ingredients evenly.
- Prepare the Dressing. In a small bowl or jar, whisk together the olive oil, lemon juice, red wine vinegar, dried oregano, salt, and black pepper until well blended and emulsified.
- Dress the Salad. Pour the prepared dressing over the mixed salad ingredients. Toss gently but thoroughly to ensure every bite is coated with the flavorful dressing.
- Marinate and Serve. Allow the salad to sit for 10 to 15 minutes before serving to let the flavors meld together. Serve chilled or at room temperature according to your preference.
Notes
- This salad can be made ahead and stored in the refrigerator for up to 3 days.
- For extra protein, add grilled chicken or cooked quinoa.
- Kalamata olives or avocado are excellent additions to enhance flavor and texture.
