Chickpea and Cucumber Salad Recipe

Lemon Chickpea Cucumber Salad recipe in bowl

Chickpea and Cucumber Salad Recipe

If you're tired of lettuce-based side salads that go limp as soon as they're tossed in dressing, shake things up with this lemony chickpea cucumber salad packed with fresh herbs, crumbled feta, and zippy red onion.

Course Salad

Cuisine Mediterranean

Keyword chickpea cucumber salad

Prep Time 20

Total Time 20

Servings

Calories 279kcal

Ingredients

3 (15-ounce) cans chickpeas , rinsed and drained
1 English cucumber , diced the same size as chickpeas
½ medium red onion , finely chopped
8 ounce block of feta cheese , diced
¼ cup chopped fresh dill
¼ cup finely chopped flat-leaf parsley

Lemon Dressing

⅓ cup extra virgin olive oil
2 lemons , zested and juiced
2 garlic cloves , pressed or minced
¾ teaspoon kosher salt
½ teaspoon freshly ground black pepper
½ teaspoon granulated sugar , optional

Instructions

Combine the salad ingredients. In a large mixing bowl, add the drained 3 (15-ounce) cans chickpeas, 1 English cucumber ½ medium red onion, 8 ounce block of feta cheese, ¼ cup chopped fresh dilland ¼ cup finely chopped flat-leaf parsley.
Mix the dressing. In a small bowl or glass container with fitted lid, add ⅓ cup extra virgin olive oil, 2 lemons zested and juiced, 2 garlic cloves, ¾ teaspoon kosher salt, ½ teaspoon freshly ground black pepper, and ½ teaspoon granulated sugar. Whisk or shake until blended.
Toss and refrigerate. Drizzle the dressing over the ingredients and gently toss everything together. Taste for seasoning. Refrigerate for 30 minutes up to 3 hours for the flavors to develop and bloom.

Notes

Storage: Chickpea salad will last up to 3 days in the fridge, noting that the herbs will wilt and oxidize over time.

Nutrition