Cucumber Chickpea Feta Lemon Salad Recipe
A refreshing and healthy Cucumber Chickpea Feta Lemon salad that combines the crispness of cucumber, the creamy tang of feta, and the hearty texture of chickpeas, all dressed in a zesty lemon and olive oil dressing. Perfect as a light lunch or a side dish for any meal.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
Dressing
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons lemon juice
- ¼ teaspoon salt
- ¼ teaspoon ground pepper
Salad
- 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
- Prepare dressing: In a large bowl, whisk together the extra-virgin olive oil, lemon juice, salt, and ground pepper until well combined to create a light, tangy dressing.
- Combine salad ingredients: Add the rinsed chickpeas, diced cucumber, crumbled feta cheese, finely chopped red onion, diced red bell pepper, and chopped fresh dill to the bowl with the dressing.
- Toss gently to coat: Using a spoon or salad tongs, gently toss all ingredients together to ensure the chickpeas and vegetables are evenly coated with the lemon olive oil dressing and flavors meld together.
Notes
- For extra flavor, chill the salad for 30 minutes before serving to allow the ingredients to marinate.
- You can substitute fresh lemon juice with bottled lemon juice if necessary but fresh is preferred for brightness.
- Add olives or chopped parsley if desired for variation.
- This salad keeps well in the refrigerator for up to 2 days.
- Ensure chickpeas are well rinsed to reduce sodium content from the canned liquid.
Keywords: Cucumber salad, chickpea salad, feta cheese, lemon dressing, healthy salad, Mediterranean recipe, vegetarian salad, easy lunch
