This vibrant Chickpea Cucumber Salad combines protein-rich legumes with crisp veggies and tangy feta. Perfect light lunch or summer side dish!

Scale

2 (15 oz) cans chickpeas, drained and rinsed (about 3 cups)

2 medium English cucumbers, diced (about 2 cups)

1 pint cherry tomatoes, halved (about 2 cups)

6 oz feta cheese, crumbled (about 1 cup)

1/2 medium red onion, thinly sliced (about 1/2 cup)

1/3 cup fresh parsley, chopped

1/4 cup fresh mint leaves, chopped (optional)

1/4 cup extra virgin olive oil

3 tablespoons fresh lemon juice

1 clove garlic, minced

1 teaspoon dried oregano

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

Chop cucumbers into 1/2-inch pieces, halve cherry tomatoes, and thinly slice red onion. If desired, soak onions in cold water for 10 minutes to reduce their bite.
Thoroughly drain and rinse chickpeas under cold water. Blot dry for best dressing absorption.
In a small bowl, whisk together olive oil, lemon juice, minced garlic, dried oregano, salt, and pepper until emulsified.
In a large bowl, combine chickpeas, cucumbers, tomatoes, onion, parsley, and mint. Add two-thirds of the dressing and toss gently.
Gently fold in most of the feta cheese, reserving some for garnish. Drizzle with remaining dressing, give a final gentle toss, and serve chilled.