Description
This vibrant Greek Chickpea and Cucumber Salad is a refreshing, easy-to-make dish packed with fresh vegetables, protein-rich chickpeas, tangy feta, and a zesty Mediterranean dressing. Perfect for a quick lunch or light side.
Ingredients
2 cans (800g total) chickpeas, rinsed and drained
1 large (300g) English cucumber, diced
1 cup (150g) cherry tomatoes, halved
1/2 red onion (75g), finely diced
1/2 cup (70g) Kalamata olives, pitted and sliced
1/2 cup (100g) feta cheese, crumbled
3 tbsp (45ml) olive oil
1 tbsp (15ml) red wine vinegar
1 tsp dried oregano
Salt and pepper to taste
Instructions
In a large serving bowl, combine the rinsed chickpeas, diced cucumber, halved cherry tomatoes, finely diced red onion, and sliced Kalamata olives.
In a small jar or bowl, vigorously shake or whisk together the olive oil, red wine vinegar, dried oregano, salt, and pepper until well combined.
Pour the prepared dressing over the mixed salad ingredients and toss gently to ensure everything is evenly coated.
Generously sprinkle the crumbled feta cheese over the top of the salad.
Refrigerate the salad for at least 30 minutes before serving. This crucial step allows the flavors to meld beautifully and intensify.
Notes
For extra crunch and color, consider adding chopped green bell pepper.
Serve alongside warm pita bread or grilled chicken for a complete and satisfying meal.
For best flavor, allow the salad to chill for at least 30 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Cuisine: Mediterranean
Nutrition
- Calories: 280 kcal
- Sodium: 650mg
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 22mg
Keywords: Greek Chickpea and Cucumber Salad, Mediterranean salad, healthy chickpea salad, easy vegetarian meal, no-cook recipe, feta salad
