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Delicious Chickpea and Cucumber Salad : Perfect Dish

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

  1. Prepare the Vegetables
    Dice the cucumber into small bite-sized pieces. Halve the cherry tomatoes. Finely dice the red onion and chop the parsley.
  2. Rinse and Drain the Chickpeas
    Open the can of chickpeas, rinse them thoroughly under cold water, and drain completely.
  3. Combine Ingredients
    In a large mixing bowl, combine the chickpeas, cucumber, tomatoes, red onion, and parsley.
  4. 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.
  5. 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.
  6. Toss the Salad
    Pour the dressing over the salad and toss gently to coat all the ingredients.
  7. Taste and Adjust
    Taste and adjust the seasoning with more salt, pepper, or lemon juice if desired.
  8. 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.

Nutrition

Keywords: Chick Pea Cucumber And Tomato Salad