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Colorful cucumber and onions in vinegar salad with chickpeas, feta, tomatoes, and red onion in a ceramic bowl

Cucumber and Onions in Vinegar – A Simple & Refreshing Salad


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  • Author: kai
  • Total Time: 10 minutes
  • Yield: 4 servings
  • Diet: Vegetarian

Description

A refreshing Mediterranean salad made with crisp cucumbers, red onions in vinegar, chickpeas, and a zesty lemon dressing. Perfect for hot days or light lunches.


Ingredients

Scale

1 can (15 oz) chickpeas, rinsed and drained

1 cup cherry tomatoes, halved or quartered

4 Persian cucumbers diced, or 1 English cucumber

¼ cup red onion, diced

¼ cup fresh parsley, chopped

2 tbsp fresh dill, chopped

½ cup (4 oz) crumbled feta cheese


Instructions

1. Drain and rinse chickpeas. Dice cucumbers and tomatoes. Chop red onion and herbs.

2. In a bowl, combine cucumbers, tomatoes, onion, parsley, dill, and chickpeas.

3. In a separate bowl, whisk olive oil, vinegar, lemon juice, garlic powder, salt, and pepper.

4. Pour dressing over salad and toss to coat evenly.

5. Add crumbled feta and gently toss again before serving.

Notes

If prepping ahead, add feta just before serving to keep the texture fresh.

Use avocado instead of feta for a vegan version.

Great as a meal prep lunch—store in fridge for up to 3 days.

  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Category: Summer Veggies Recipes
  • Method: No-Cook
  • Cuisine: Mediterranean

Nutrition

  • Serving Size: 1.5 cups
  • Calories: 200
  • Sugar: 5g
  • Sodium: 1077mg
  • Fat: 8g
  • Saturated Fat: 2g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 24g
  • Fiber: 4g
  • Protein: 8g
  • Cholesterol: 11mg