Save Transport your taste buds to the sunny coast of the Mediterranean with this Easy Chickpea Cucumber Salad. This dish is a celebration of fresh, vibrant ingredients, combining protein-packed chickpeas with the crisp crunch of cucumbers and the juicy sweetness of cherry tomatoes. It is a quick and nourishing option that works equally well for a busy weekday lunch or as a refreshing side for your next gathering.
Save The secret to this salad's irresistible appeal lies in the zesty lemon vinaigrette, which perfectly complements the creamy crumbles of feta cheese and the fresh kick of dill and parsley. It is a harmonious blend of textures and flavors that feels light yet incredibly satisfying.
Ingredients
- 1 can (15 oz) chickpeas (garbanzo beans), rinsed and drained
- 1 cup cherry tomatoes, halved or quartered (about 15 tomatoes)
- 4 Persian cucumbers, diced (or 1 English cucumber)
- ¼ cup red onion, finely diced (about ¼ of a medium onion)
- ¼ cup fresh parsley, chopped (plus more to taste)
- 2 tablespoons fresh dill, chopped (plus more to taste)
- ½ cup (4 oz) feta cheese, crumbled
- 1 tablespoon extra virgin olive oil
- 2 tablespoons white wine vinegar or apple cider vinegar
- Juice of 1 lemon (about 2–3 tablespoons)
- ½ teaspoon garlic powder
- ½ teaspoon salt (or to taste)
- Freshly ground black pepper, to taste
Instructions
- Step 1
- Prepare all vegetables: dice the cucumbers, halve or quarter the cherry tomatoes, and finely chop the red onion, parsley, and dill.
- Step 2
- In a large salad bowl, combine the chickpeas, cucumbers, tomatoes, red onion, parsley, and dill.
- Step 3
- In a small bowl or measuring cup, whisk together olive oil, vinegar, lemon juice, garlic powder, salt, and black pepper until well combined.
- Step 4
- Pour the dressing over the salad ingredients and toss gently to coat everything evenly.
- Step 5
- Add the crumbled feta cheese and toss again gently, just until distributed.
- Step 6
- Taste and adjust seasoning with more salt, pepper, or lemon juice if desired. Serve immediately or chill for up to 3–4 days.
Zusatztipps für die Zubereitung
For the most authentic flavor and creamy texture, purchase a block of feta cheese and crumble it yourself. Using freshly squeezed lemon juice rather than bottled will provide a much brighter, fresher taste that elevates the entire dish.
Varianten und Anpassungen
To give this salad even more Mediterranean flair, try adding a handful of sliced Kalamata olives or some diced avocado. You can also experiment with different vinegars, such as red wine vinegar, for a slightly different flavor profile.
Serviervorschläge
Enjoy this salad as a light main course, serve it as a side dish alongside grilled proteins, or stuff it into warm pita bread for a delicious vegetarian sandwich. It also makes an excellent topping for a grain bowl with quinoa or farro.
Save This Easy Chickpea Cucumber Salad is proof that healthy eating doesn't have to be complicated or time-consuming. With its mix of fresh herbs and hearty legumes, it is sure to become a staple in your recipe rotation.
Recipe FAQ
- → Can I use fresh chickpeas instead of canned?
Fresh chickpeas require soaking and cooking times. Canned chickpeas save time and are ready to use. If using fresh, cook until tender before adding.
- → What type of cucumbers work best in this dish?
Persian cucumbers are ideal for their crisp texture and thin skin, but English cucumbers or regular firm cucumbers also work well when diced.
- → How can I make the dressing tangier?
Increase the lemon juice or vinegar slightly to enhance the tanginess, balancing with olive oil to maintain smoothness.
- → Is it okay to prepare this salad ahead of time?
Yes, the salad keeps well refrigerated for 3–4 days. Add crumbled feta just before serving for the best texture.
- → Can I add other Mediterranean ingredients to this salad?
Yes, adding Kalamata olives or diced avocado can enrich flavors and add variety while maintaining the dish’s Mediterranean character.