Description
Enjoy a vibrant Chickpea Feta Cucumber Salad, perfect for nutritious meal prep and quick lunches.
Ingredients
Scale
- 1 can Chickpeas (rinsed and drained)
- 1 cup Feta Cheese (crumbled)
- 1/2 cup Red Onion (diced)
- 1 large English Cucumber (diced)
- 1/4 cup Olive or Avocado Oil
- 2 tablespoons Lemon Juice (freshly squeezed)
- 1 tablespoon Lemon Zest
- 2 tablespoons Red Wine Vinegar
- 1 teaspoon Dijon Mustard
- 1 teaspoon Dried Oregano
- 1 clove Garlic (minced)
- to taste Salt
- to taste Black Pepper
- to taste Fresh Herbs (like basil or mint)
- to taste Dried Oregano, Garlic, and Parsley (for seasoning)
- to taste Salt & Black Pepper
Instructions
- In a mixing bowl or a mason jar, combine the olive oil, red wine vinegar, lemon juice and zest, Dijon mustard, dried oregano, minced garlic, salt, and black pepper. Whisk or shake until the mixture is well blended and emulsified.
- Rinse and drain the canned chickpeas thoroughly. Dice the English cucumber and red onion, crumble the feta cheese, and chop any fresh herbs if you’re using them.
- In a large bowl, combine the chickpeas, diced cucumber, sliced red onion, crumbled feta, and fresh herbs. Pour the dressing over the salad and gently toss everything together until the ingredients are well coated.
- Cover the salad and let it chill in the refrigerator for at least 2 hours before serving.
Notes
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2 g
- Sodium: 400 mg
- Fat: 16 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 6 g
- Protein: 10 g
- Cholesterol: 20 mg
Keywords: Chickpea Feta Cucumber Salad