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
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