Description
Mediterranean freshness comes alive in this Chickpea Cucumber Feta Salad, where crisp cucumbers, tangy feta, and protein-packed chickpeas dance together. Cool herb notes and zesty lemon elevate this simple yet elegant dish you’ll crave all summer long.
Ingredients
Scale
Main Ingredients:
- 3 cups (440 grams / 15.5 ounces) chickpeas, boiled or canned
- 170 grams (6 ounces) cucumber, peeled and diced
- 100 grams (3.5 ounces) feta cheese, crumbled
Aromatic Herbs and Seasonings:
- 2 ½ tablespoons dill, minced
- 2 teaspoons spearmint, minced
- 40 grams (1.4 ounces) red onion, finely chopped
- Salt and pepper to taste
Dressing Ingredients:
- 6 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- ½ lemon, zested
- 3–4 teaspoons red wine vinegar
Instructions
- Drain and rinse the canned chickpeas (/ 425 grams) under cold water, ensuring they are well-rinsed and free from excess liquid.
- Dice the cucumber into small, uniform cubes approximately 1/4 inch (0.6 centimeters) in size, creating a consistent texture throughout the salad.
- Finely mince the red onion, cutting it into delicate, thin pieces that will distribute evenly and provide a sharp, tangy undertone to the dish.
- Transfer the prepared chickpeas, cucumber, and red onion into a spacious mixing bowl, creating a vibrant, colorful foundation for the salad.
- Chop fresh dill and spearmint leaves into fine, fragrant pieces, releasing their aromatic oils and maximizing their flavor profile.
- Sprinkle the chopped herbs over the vegetables, ensuring an even distribution of the bright, herbaceous elements.
- Whisk together extra virgin olive oil, fresh lemon juice, and red wine vinegar in a separate small bowl.
- Grate the zest of half a lemon directly into the dressing, incorporating an intense citrusy brightness to the mixture.
- Pour the prepared dressing over the salad ingredients, using a gentle folding motion to coat everything without crushing the delicate components.
- Cover the bowl and refrigerate for 45-60 minutes, allowing the flavors to meld and intensify.
- Before serving, crumble the feta cheese (/ 113 grams) over the top of the salad.
- Season with kosher salt and freshly ground black pepper to taste, giving a final gentle toss to integrate all flavors.
- Serve chilled as a refreshing side dish or light meal.
Notes
- Prep Ahead: Marinate this salad for an hour to unlock deeper, more vibrant flavors that will make your taste buds dance with Mediterranean delight.
- Herb Harmony: Fresh dill and spearmint aren’t just garnishes, they’re flavor powerhouses that transform this simple salad into a refreshing culinary experience.
- Texture Magic: Boiled or canned chickpeas provide a protein-packed crunch, while cucumber adds a cool, crisp element that makes every bite interesting.
- Dressing Dynamics: Extra virgin olive oil, lemon juice, and red wine vinegar create a zesty, tangy base that perfectly balances the creamy feta and hearty chickpeas.
- Serving Suggestions: Crumble feta just before serving to maintain its texture and sprinkle salt and pepper to enhance the overall taste profile.
- Storage Tip: This salad keeps well in the refrigerator for 2-3 days, making it an excellent make-ahead lunch or side dish for busy weeks.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Lunch, Snacks, Appetizer
- Method: Blending
- Cuisine: Greek
Nutrition
- Serving Size: 4
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 350 mg
- Fat: 25 g
- Saturated Fat: 6 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 7 g
- Protein: 12 g
- Cholesterol: 20 mg