Chickpea Cucumber Salad Recipe
This Chickpea Cucumber Salad is crisp, refreshing, and packed with Mediterranean-inspired flavors. Tender chickpeas, crunchy cucumbers, fresh herbs, and a bright lemon vinaigrette come together in a light yet satisfying salad that's perfect for lunch, meal prep, potlucks, or as a fresh side dish.
Equipment
- Large mixing bowl
- Small Bowl
- Whisk
- Knife
- Cutting Board
- Measuring cups and spoons
Ingredients
- 2 15-ounce cans chickpeas, drained and rinsed
- 2 English cucumbers diced
- 1 cup cherry tomatoes halved
- ¼ cup red onion thinly sliced
- ¼ cup fresh parsley chopped
- 2 tablespoons fresh dill chopped
- ¼ cup crumbled feta cheese optional
Lemon Dressing
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 garlic clove minced
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Whisk together the olive oil, lemon juice, Dijon mustard, garlic, oregano, salt, and black pepper in a small bowl until well combined.
- Add the chickpeas, cucumber, cherry tomatoes, red onion, parsley, and dill to a large mixing bowl.
- Pour the dressing over the salad and gently toss until everything is evenly coated.
- Fold in the feta cheese if using, being careful not to break it apart too much.
- Let the salad rest for 10 minutes so the flavors can blend together.
- Taste and adjust the seasoning with additional salt, pepper, or lemon juice if needed before serving.
