Mediterranean Chickpea Salad Cucumber Feta (Printer View)

Vibrant Mediterranean salad with chickpeas, crisp cucumber, fresh vegetables, and creamy feta in zesty lemon-oregano dressing. Ready in 15 minutes.

# Components:

→ Vegetables

01 - 1 large cucumber, diced
02 - 1 cup cherry tomatoes, halved
03 - 1/2 red onion, thinly sliced
04 - 1 red bell pepper, diced
05 - 1/4 cup fresh parsley, chopped

→ Legumes

06 - 1 can (15 oz) chickpeas, drained and rinsed

→ Cheese

07 - 3.5 oz feta cheese, crumbled

→ Dressing

08 - 3 tbsp extra-virgin olive oil
09 - 2 tbsp freshly squeezed lemon juice
10 - 1 tsp dried oregano
11 - 1 garlic clove, minced
12 - 1/2 tsp sea salt
13 - 1/4 tsp freshly ground black pepper

# Method steps:

01 - In a large salad bowl, combine the cucumber, cherry tomatoes, red onion, bell pepper, parsley, and chickpeas.
02 - In a small bowl or jar, whisk together the olive oil, lemon juice, oregano, garlic, salt, and pepper until well blended.
03 - Pour the dressing over the salad and toss gently to combine.
04 - Add the crumbled feta and toss lightly, or sprinkle on top for presentation.
05 - Serve immediately, or chill for 20 to 30 minutes to allow flavors to meld.

# Expert Advice:

01 -
  • It comes together in 15 minutes flat, no cooking required, which means you can make it on even the most chaotic weeknight.
  • The chickpeas pack real protein and fiber, so you won't feel hungry an hour later despite how light it tastes.
  • Everything tastes better the longer it sits, so you can prep it ahead and actually relax when guests arrive.
02 -
  • Don't dress your salad more than an hour ahead unless you want your vegetables to go soft; the acid in the lemon will keep breaking them down the longer it sits.
  • Rinsing those canned chickpeas really does matter, and so does patting them dry with a towel so they don't bring extra moisture into the bowl.
03 -
  • Make your dressing in a jar you'll keep anyway, so you can shake it up fresh right before eating if any separation happens.
  • If your feta is very salty, you can soak it briefly in cold water to mellow it out, especially if you're sensitive to salt.
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