Chickpea Cucumber Salad
This vibrant chickpea cucumber salad is fresh, tangy, and loaded with flavor from feta, herbs, and a lemony vinaigrette. It’s the perfect light lunch, side dish, or make-ahead picnic salad.
Ingredients
- 1 can chickpeas drained and rinsed
- 1 large English cucumber diced
- 1 cup cherry tomatoes halved
- 1/4 small red onion finely diced
- 2 tablespoons fresh parsley chopped
- 2 tablespoons fresh dill chopped
- 1/2 cup feta cheese crumbled
- 2 tablespoons fresh lemon juice
- 1 tablespoon white wine vinegar
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
Instructions
- Drain and rinse chickpeas.
- Dice cucumber, tomatoes, and red onion. Chop fresh herbs.
- In a large bowl, combine chickpeas, cucumber, tomatoes, onion, and herbs.
- Drizzle lemon juice, vinegar, olive oil, garlic powder, salt, and pepper over the salad.
- Toss gently until well coated.
- See full steps with tips & photos → https://mischacrossing.com/chickpea-cucumber-salad/
Notes
- Make it Vegan: Omit feta or use a plant-based alternative.
- Add a Kick: Toss in some red pepper flakes or a minced jalapeño for heat.
- Perfect Pairing: Great alongside grilled chicken, fish, or stuffed pita for a light meal.
- Storage: Store in an airtight container in the fridge for up to 2 days—just give it a quick toss before serving.