Description
This Herby Cucumber Salad with Feta and Chickpeas is the perfect dish for warm weather gatherings, offering a symphony of flavors and textures. Crisp cucumbers combine with creamy feta and protein-rich chickpeas, all dressed in a zesty vinaigrette.
Ingredients
Scale
- 2 medium English cucumbers (about 4 cups), diced
- 1 can (15 oz) chickpeas, rinsed and drained
- 1 cup crumbled feta cheese
- 1/2 small red onion, thinly sliced
- 1–2 cloves garlic, minced
- 1/2 cup chopped fresh herbs (parsley, cilantro, mint)
- 1/4 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- Juice of 1/2 lemon
- Salt and black pepper to taste
Instructions
- Wash and dice the cucumbers into small pieces. Place them in a large mixing bowl.
- Add the rinsed chickpeas, sliced red onion, crumbled feta cheese, minced garlic, and chopped herbs to the bowl.
- Drizzle in the olive oil, red wine vinegar, and lemon juice. Season with salt and pepper.
- Gently mix all ingredients until well combined. Serve immediately or store in an airtight container in the fridge for up to four days.
- Prep Time: 15 minutes
- Cook Time: None
- Category: Salad
- Method: No cooking required
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 290
- Sugar: 3g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 15mg