Cucumber Chickpea Salad with Feta
This cucumber chickpea salad is one of my favorite summer salads – simple, fresh, and packed with flavor. It comes together quickly with just a few ingredients and makes a great lunch or side dish. The creamy feta pairs perfectly with crisp cucumber, juicy tomatoes, and fresh herbs from the garden.
Servings: 4 Servings
Calories: 310Kcal
Ingredients
- 15 oz Chickpeas drained and rinsed (aka garbonzo beans)
- 1 Large English Cucumber Diced in chunks larger than chickpeas
- 1 cup Cherry tomatoes halved (any small tomatoes like grape tomatoes work).
- ⅓ cup Red Onion thinly sliced
- ½ cup Feta cheese crumbles
- 2 Tablespoons Parsley chopped
- 1 Tablespoons Dill chopped
- 2 Tablespoons Olive Oil
- 1 Tablespoons Balsalmic Vinegar
- Salt and Pepper to taste
Instructions
- In a large bowl, combine the chickpeas, diced cucumber, halved cherry tomatoes, and sliced red onion.
- Add the chopped parsley and dill. Gently stir to combine.
- Drizzle the olive oil and balsamic vinegar over the salad. Add salt and pepper to taste.
- Gently fold in the crumbled feta. Taste and adjust seasoning if needed.
- Serve immediately or chill for 30 minutes before serving to let the flavors blend.
Notes
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors continue to blend, and it’s just as good the next day!Nutrition (estimate)
Serving: 1g | Calories: 310Kcal | Carbohydrates: 35g | Protein: 13g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 17mg | Sodium: 229mg | Potassium: 544mg | Fiber: 9g | Sugar: 8g | Vitamin A: 545IU | Vitamin C: 16mg | Calcium: 167mg | Iron: 4mg