Description
This Easy Chickpea Cucumber Salad with Feta and Tomatoes is a fresh, vibrant, and healthy dish perfect for a quick lunch or side. Combining crisp cucumbers, juicy cherry tomatoes, creamy feta, and protein-packed chickpeas, this salad is tossed in a tangy and herbaceous dressing featuring olive oil, red wine vinegar, lemon juice, oregano, and garlic powder. Ready in just 10 minutes, it’s perfect for warm days or when you need a nutritious meal on the go.
Ingredients
Scale
Salad Ingredients
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 large cucumber, diced
- 1 pint cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 1/2 cup feta cheese, crumbled
- 1/4 cup fresh parsley, chopped (optional, for garnish)
Dressing Ingredients
- 3 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1 tablespoon lemon juice
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Prepare the vegetables. Dice the cucumber into bite-sized pieces, halve the cherry tomatoes, and thinly slice the red onion. This will ensure each bite has plenty of fresh veggies.
- Drain and rinse chickpeas. Open the can of chickpeas, drain off the liquid, and rinse them under cold water to remove excess sodium and canning liquid.
- Make the dressing. In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, dried oregano, garlic powder, salt, and pepper until emulsified and well combined.
- Combine the salad. In a large mixing bowl, add the drained chickpeas, diced cucumber, halved cherry tomatoes, and sliced red onion. Pour the dressing over the top and toss gently to coat everything evenly.
- Add feta and parsley. Sprinkle the crumbled feta cheese and chopped fresh parsley over the salad. Give the salad a gentle toss to incorporate the toppings without breaking up the cheese too much.
- Serve immediately or chill. This salad can be served right away for maximum freshness or chilled in the refrigerator for 15-30 minutes to let the flavors meld perfectly.
Notes
- To make this salad vegan, simply omit the feta or substitute with a plant-based cheese alternative.
- For added crunch, try tossing in some toasted pine nuts or walnuts.
- Feel free to swap red wine vinegar with apple cider vinegar or balsamic vinegar if preferred.
- This salad can be stored in an airtight container in the refrigerator for up to 2 days, but it’s best enjoyed fresh.
- If you like a little heat, add a pinch of crushed red pepper flakes to the dressing.
