Description
A refreshing and healthy Mediterranean-inspired Chickpea Cucumber Feta Salad that combines creamy feta, crisp cucumber, juicy cherry tomatoes, and chickpeas tossed in a tangy lemon and oregano dressing. Perfect as a light lunch or side dish, this no-cook salad is quick to prepare, vegetarian, and gluten-free.
Ingredients
Scale
Salad Ingredients
- 1 (15-ounce) can chickpeas, drained and rinsed
- 1 1/2 cups cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/3 cup red onion, finely chopped
- 1/3 cup crumbled feta cheese
- 2 tablespoons chopped fresh parsley
Dressing Ingredients
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon red wine vinegar
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Combine Salad Ingredients: In a large mixing bowl, add the drained chickpeas, diced cucumber, halved cherry tomatoes, finely chopped red onion, crumbled feta cheese, and chopped fresh parsley. Gently toss the ingredients together to distribute them evenly.
- Prepare Dressing: In a small bowl or jar, whisk together olive oil, lemon juice, red wine vinegar, dried oregano, salt, and black pepper until fully combined to create a tangy and flavorful dressing.
- Toss Salad with Dressing: Pour the dressing over the combined salad ingredients and toss gently to coat everything evenly, ensuring all components are well dressed without breaking the chunks.
- Rest and Serve: Allow the salad to sit for 10 to 15 minutes to let the flavors meld together. Serve chilled or at room temperature for the best taste and texture.
Notes
- This salad can be made ahead and stored in the refrigerator for up to 3 days.
- For extra protein, add grilled chicken or cooked quinoa.
- Kalamata olives or avocado make great additions for more depth and creaminess.
