Cucumber Chickpea Feta Salad
Cucumber Chickpea Feta Salad is crisp, fresh, and packed with herbs. It’s tossed in a simple lemon Dijon vinaigrette and comes together in just 15 minutes. Perfect for potlucks, backyard BBQs, or an easy, no-fuss side.
Servings: 5 Servings
Calories: 250kcal
Equipment
- large mixing bowl
- small bowl
- whisk
- Cutting board
- Sharp knife
- Measuring spoons
- measuring cups
- colander
Ingredients
- 1 15 oz can chickpeas drained and rinsed (pat dry before adding)
- 1 Persian cucumber sliced into half moons or 4 mini cucumbers sliced
- ½ cup cherry tomatoes halved
- ¼ cup finely diced red onion
- ½ cup fresh herbs (mix of parsley, dill, and mint) chopped
- 4 oz block feta cut into small cubes
- 2 tablespoons toasted pumpkin seeds
- Fresh cracked black pepper
Lemon Dijon Vinaigrette
- 3 tablespoons olive oil
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey just enough to balance the acid
- ½ teaspoon lemon zest
- pinch salt
- Fresh cracked black pepper
Instructions
- In a large bowl, combine the chickpeas, cucumbers, cherry tomatoes, red onion, chopped herbs, and feta cubes.
- In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, lemon zest, salt, and pepper until emulsified.
- Pour the vinaigrette over the salad and gently toss to combine. Try not to break up the feta too much. Finish with pumpkin seeds and a little extra cracked pepper.
- Let the salad sit for about 10 minutes before serving so the chickpeas absorb the dressing.
Nutrition
Calories: 250kcal | Carbohydrates: 17g | Protein: 9g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.002g | Cholesterol: 20mg | Sodium: 641mg | Potassium: 243mg | Fiber: 5g | Sugar: 2g | Vitamin A: 196IU | Vitamin C: 6mg | Calcium: 152mg | Iron: 2mg