Description
This Mediterranean Chickpea Cucumber Salad is the perfect no-cook summer meal that tastes like vacation in a bowl! Ready in 15 minutes and packed with protein.
Ingredients
Scale
- 2 (15 oz) cans chickpeas, drained and rinsed
- 2 medium English cucumbers, diced (about 4 cups)
- 1 pint cherry tomatoes, halved
- 1 small red onion, thinly sliced
- 6 oz feta cheese, crumbled
- 1/2 cup fresh parsley, chopped
- 1/4 cup fresh mint leaves, chopped
- 1/3 cup extra virgin olive oil
- 3 tablespoons fresh lemon juice
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon honey or maple syrup
- Salt and freshly ground black pepper to taste
Instructions
- In a small bowl, whisk together the olive oil, lemon juice, garlic, oregano, honey, salt, and pepper to make the dressing.
- Dice the cucumbers, halve the tomatoes, and thinly slice the red onion.
- In a large bowl, combine the chickpeas, cucumbers, tomatoes, and red onion.
- Add the chopped parsley and mint to the vegetable mixture.
- Add about three-quarters of the crumbled feta to the bowl, reserving some for garnish.
- Pour about two-thirds of the dressing over the salad and gently toss to combine.
- Let the salad rest for 5-10 minutes to allow flavors to meld.
- Taste and add more dressing if needed before transferring to a serving dish.
- Top with the reserved feta cheese and serve chilled or at room temperature.