Easy Chickpea Cucumber Salad with Feta and Tomatoes
A quick and nutritious salad featuring chickpeas, cucumbers, tomatoes, and feta, dressed with a light lemon and olive oil dressing.
Ingredients
Main Ingredients
- 1 can 1 can chickpeas (garbanzo beans), 15 oz, rinsed and drained
- 1 cup 1 cup cherry tomatoes, halved or quartered (about 15 tomatoes)
- 4 pieces 4 Persian cucumbers, diced (or 1 English cucumber)
- ¼ cup ¼ cup red onion, diced (about a quarter of an onion)
- ¼ cup ¼ cup fresh parsley, chopped (more to taste)
- 2 Tbsp 2 Tbsp fresh dill, chopped (more to taste)
- ½ cup ½ cup crumbled feta cheese (4 oz or half a block)
Dressing Ingredients
- 1 Tbsp 1 Tbsp extra virgin olive oil
- 2 Tbsp 2 Tbsp white wine vinegar (or apple cider vinegar)
- 1 piece Juice of 1 lemon (about 2-3 Tbsp lemon juice)
- ½ tsp ½ tsp garlic powder (more to taste)
- ½ tsp ½ tsp salt (more to taste)
- to taste Black pepper (more to taste)
Instructions
Preparation
- Step 1: Make your cooking surface ready. Gather all your ingredients and tools like a cutting board, knife, and mixing bowl.
- Step 2: Open the can of chickpeas. Pour them into a colander and rinse them under cold water. Allow them to drain for a minute.
- Step 3: Chop the cucumbers into bite-sized pieces. If using Persian cucumbers, no need to peel.
- Step 4: Halve or quarter the cherry tomatoes and add them to the bowl with the cucumbers.
- Step 5: Dice the red onion into small pieces.
- Step 6: Chop the parsley and dill finely and toss them in with the cucumbers and tomatoes.
- Step 7: In a medium-sized bowl, combine the drained chickpeas with the tomatoes, cucumbers, red onion, parsley, and dill. Gently stir to mix everything.
- Step 8: In a small bowl, whisk together the olive oil, white wine vinegar, lemon juice, garlic powder, salt, and black pepper.
- Step 9: Pour the dressing over the salad ingredients in the large bowl. Toss to combine.
- Step 10: Gently sprinkle the crumbled feta on top of the salad and serve chilled or at room temperature.
Notes
For best results, do not dress the salad until just before serving to prevent sogginess. This salad keeps well in the fridge for 3–4 days.