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Chickpea, Cucumber & Feta Salad

A simple yet satisfying salad packed with fresh flavors, perfect as a light lunch or side dish.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Lunch, Salad
Cuisine: Mediterranean
Calories: 220
Ingredients Method Notes

Ingredients
  

Salad Ingredients
  • 1 can chickpeas, rinsed and drained Feel free to soak and cook dried chickpeas if you have the time.
  • 1 cup cucumber, diced Pat dry with paper towels to prevent sogginess.
  • 1 cup feta cheese, crumbled Use block feta for better texture; crumble it yourself.
  • 2 tablespoons olive oil Don’t skimp on it, as it helps blend the flavors.
  • 1 tablespoon lemon juice Consider using lemon zest for extra aroma.
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
Optional Add-ins
  • 1/2 cup cherry tomatoes, halved Add for a pop of color and flavor.
  • 1/4 cup red onion, thinly sliced For crunch and bite.
  • 1/4 cup fresh herbs (mint, parsley, or dill) For brightening the salad.
  • 1/4 teaspoon chili flakes Add for a spicy kick.

Method
 

Preparation
  1. In a large bowl, combine the chickpeas, cucumber, and feta cheese.
  2. Drizzle with olive oil and lemon juice. Season with salt and pepper.
  3. Add any optional ingredients you desire.
  4. Let the salad sit for about 10 minutes before serving to allow flavors to meld.

Notes

This salad can be made in advance and tastes even better if allowed to rest in the fridge for 30 minutes or overnight. If using canned chickpeas, rinse them well to avoid metallic taste. Not recommended to freeze as the texture will be affected.