Chickpea Cucumber Feta Salad That Will Refresh Your Summer Meals

A refreshing Chickpea Cucumber Feta Salad that perfectly combines vibrant flavors, making it an ideal summer dish.

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Prep Time 15

Cook Time 1 30

Chill Time 30

Total Time 2 15

Servings: 4 servings

Course: Salads

Cuisine: Mediterranean

Calories: 300

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salad

2 cups Chickpeas canned or boiled from dried
2 cups Cucumbers diced, prefer English cucumbers
1 medium Red Onion finely chopped
2.5 tablespoons Dill fresh, chopped
2 teaspoons Spearmint fresh, chopped
160 grams Feta Cheese crumbled, gluten-free if needed

For the Dressing

6 tablespoons Extra Virgin Olive Oil
3 tablespoons Fresh Lemon Juice
1/2 each Lemon Zest from organic lemons
3 teaspoons Red Wine Vinegar
to taste Salt
to taste Pepper freshly cracked

Equipment

Mixing Bowl
Knife
Cutting Board

Method

Step-by-Step Instructions

If using dried chickpeas, soak overnight, then boil until tender. If using canned, rinse under cold water.
Diced cucumbers and finely chop the red onion, then combine with chickpeas in a mixing bowl.
Add dill and spearmint, then drizzle olive oil, lemon juice, lemon zest, and red wine vinegar. Toss gently.
Crumble feta cheese into the salad, and season with salt and pepper to taste.
Cover and refrigerate for at least 30 minutes to allow flavors to meld.
Serve chilled, drizzling extra olive oil if desired.

Nutrition

Serving: 1bowlCalories: 300kcalCarbohydrates: 20gProtein: 10gFat: 22gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gCholesterol: 20mgSodium: 700mgPotassium: 500mgFiber: 6gSugar: 3gVitamin A: 500IUVitamin C: 20mgCalcium: 150mgIron: 2mg

Notes

Use fresh herbs for maximum flavor, and taste salt levels after adding feta for adjustment.

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