Name: Cucumber Chickpea Feta Lemon Salad Recipe
Prep time: 10 min
Total time: 10 min
Cuisine: Mediterranean
Ingredients: 2 tablespoons extra-virgin olive oil; 2 tablespoons lemon juice; ¼ teaspoon salt; ¼ teaspoon ground pepper; 1 15-ounce can chickpeas, rinsed; 2 cups diced cucumber; ⅓ cup crumbled feta cheese; ¼ cup finely chopped red onion; ¼ cup diced red bell pepper; 2 tablespoons chopped fresh dill

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Introduction

This Cucumber Chickpea Feta Lemon salad is a fresh and vibrant dish perfect for a quick lunch or a light dinner. Combining crisp vegetables with creamy feta and tangy lemon dressing, it’s both nutritious and flavorful.

The image shows a fresh salad in a white bowl filled with three main layers: the bottom layer is thinly sliced cucumber rounds with dark green skin and pale green centers, the middle layer is whole, light beige chickpeas scattered evenly, and the top layer is crumbled white feta cheese with small pieces of chopped green herbs mixed throughout. The salad is sprinkled with coarse ground black pepper adding dark specks throughout. The bowl is placed on a surface with a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tablespoons extra-virgin olive oil
2 tablespoons lemon juice
¼ teaspoon salt
¼ teaspoon ground pepper
1 15-ounce can chickpeas, rinsed
2 cups diced cucumber
⅓ cup crumbled feta cheese
¼ cup finely chopped red onion
¼ cup diced red bell pepper
2 tablespoons chopped fresh dill

Instructions

Step 1: In a large bowl, whisk together the extra-virgin olive oil, lemon juice, salt, and ground pepper to prepare the dressing.
Step 2: Add the rinsed chickpeas, diced cucumber, crumbled feta cheese, finely chopped red onion, diced red bell pepper, and chopped fresh dill to the bowl.
Step 3: Gently toss all the ingredients together until everything is well coated with the dressing.
Step 4: Serve immediately or chill in the refrigerator for a few minutes to let the flavors meld.

Tips & Variations

For extra zest, add a teaspoon of grated lemon zest to the dressing.
Substitute fresh parsley or mint for dill if preferred.
Add cherry tomatoes or olives for more color and flavor complexity.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. To keep the cucumbers crisp, it’s best to add the dressing just before serving if you plan to store the salad for longer. Leftovers can be eaten cold or brought to room temperature before serving.

How to Serve

A white bowl filled with a fresh salad consisting of three main layers: the bottom layer is made of chopped pale green cucumbers with darker green skin, the middle layer consists of small round light beige chickpeas, and the top layer is sprinkled with white crumbled cheese and finely chopped dark green herbs. The bowl is placed on a white marbled surface, creating a clean and bright background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried chickpeas instead of canned?

Yes, but be sure to soak and cook the dried chickpeas thoroughly before using them in the salad. This can take several hours or overnight soaking plus about an hour of cooking.

Is this salad suitable for meal prep?

Absolutely. Prepare the ingredients ahead of time and store them separately from the dressing to maintain freshness. Combine just before eating for the best texture and flavor.