Description
Looking for a refreshing, protein-packed, and colorful dish that’s both easy to prepare and incredibly satisfying?
Ingredients
Scale
- 1 can (15 oz) chickpeas, drained and rinsed
- 1½ cups diced cucumber (about 1 medium cucumber)
- 1 cup cherry or grape tomatoes, halved
- ½ cup crumbled feta cheese
- ¼ cup finely diced red onion
- 2 tablespoons chopped fresh parsley (or mint for variation)
- 2 tablespoons extra virgin olive oil
- 1 tablespoon lemon juice (freshly squeezed)
- 1 teaspoon red wine vinegar
- ½ teaspoon dried oregano
- Salt and black pepper, to taste
Instructions
- Prepare the Vegetables
Dice the cucumber into small bite-sized pieces. Halve the cherry tomatoes. Finely dice the red onion and chop the parsley. - Rinse and Drain the Chickpeas
Open the can of chickpeas, rinse them thoroughly under cold water, and drain completely. - Combine Ingredients
In a large mixing bowl, combine the chickpeas, cucumber, tomatoes, red onion, and parsley. - Add Feta
Gently fold in the crumbled feta cheese. Be careful not to break it up too much — large crumbles add texture and flavor bursts. - Mix the Dressing
In a small bowl or jar, whisk together the olive oil, lemon juice, red wine vinegar, oregano, salt, and pepper until well combined. - Toss the Salad
Pour the dressing over the salad and toss gently to coat all the ingredients. - Taste and Adjust
Taste and adjust the seasoning with more salt, pepper, or lemon juice if desired. - Chill (Optional)
Let the salad chill for 15–30 minutes before serving to allow the flavors to meld.
Notes
- Use English or Persian cucumbers for fewer seeds and thinner skin.
- Salt the cucumbers lightly and let them sit for 10 minutes before adding to the salad to reduce wateriness.
- Use fresh lemon juice — bottled juice doesn’t have the same brightness.
- Prep Time: 15
- Category: Lunch
- Cuisine: Mediterranean
Nutrition
- Serving Size: 6
- Calories: 320
- Fat: 8g
- Carbohydrates: 35g
- Fiber: 15g
- Protein: 30g
Keywords: Chick Pea Cucumber And Tomato Salad