Description
Easy Chickpea Cucumber Salad with Feta and Tomatoes is a vibrant, no-cook Mediterranean-inspired dish that’s ready in 10 minutes. Packed with protein-rich chickpeas, crunchy cucumbers, juicy tomatoes, and tangy feta, it’s perfect as a refreshing side dish or a light, satisfying lunch. This healthy salad is fresh, flavorful, and ideal for warm weather or meal prep.
Ingredients
- 1 can chickpeas, drained and rinsed
- 1 English cucumber, diced
- 1 cup cherry or grape tomatoes, halved
- ¼ red onion, finely chopped
- ½ cup feta cheese, crumbled
- 2 tbsp fresh parsley or mint, chopped
- 2 tbsp olive oil
- 1–2 tbsp lemon juice
- Salt and black pepper to taste
- Optional: garlic powder, red pepper flakes
Instructions
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In a large bowl, combine chickpeas, cucumber, tomatoes, and red onion.
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Add crumbled feta and chopped herbs.
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In a small bowl or jar, whisk together olive oil, lemon juice, salt, pepper, and any optional spices.
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Pour dressing over the salad and toss gently to combine.
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Let sit for 10 minutes before serving to enhance the flavor.
Notes
- Add avocado or kalamata olives for richness.
- Substitute lemon juice with red wine vinegar for a flavor variation.
- Mix with quinoa or couscous to make it a full meal.
- Use dill or basil for different herb profiles.
- Best served fresh or within 3 days; do not reheat.
