Description
A refreshing and nutritious Herby Cucumber Salad with Chickpeas and Feta, bursting with fresh herbs and a zesty lemon dressing. Perfect as a light lunch or a vibrant side dish.
Ingredients
Scale
Vegetables
- 1 large cucumber
- 1/4 cup red onion, finely chopped
Protein & Dairy
- 1 cup chickpeas, drained and rinsed
- 1/2 cup feta cheese, crumbled
Herbs & Seasonings
- 1 teaspoon fresh dill, chopped
- 1 teaspoon fresh parsley, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Dressings & Oils
- 1 tablespoon olive oil
- 1 tablespoon fresh lemon juice
Instructions
- Prepare the cucumber: Rinse the cucumber under cold water and pat it dry. Slice it in half lengthwise then cut into thin half-moon slices. Place these slices into a large mixing bowl.
- Prepare the chickpeas: Drain the chickpeas from the can, rinse under cold water, and pat dry with a paper towel. Add them to the bowl with the cucumber.
- Add the feta cheese: Crumble feta cheese into small pieces using your hands or a fork, then sprinkle over the cucumber and chickpeas.
- Chop the onion: Finely chop the red onion into small, even pieces and add it to the bowl.
- Add olive oil and lemon juice: Pour the olive oil and fresh lemon juice over all ingredients in the bowl.
- Add fresh herbs: Finely chop the dill and parsley, ensuring stems are removed, and sprinkle them into the bowl.
- Season: Add 1/2 teaspoon salt and 1/4 teaspoon black pepper to the salad. Adjust seasonings to taste.
- Toss the salad: Gently toss all ingredients together with a spoon or your hands ensuring even mixing.
- Taste and adjust: Taste the salad and add more salt, pepper, or lemon juice if desired.
- Serve or chill: Transfer the salad to serving dishes or bowls.
- Optional chilling: Serve immediately or refrigerate for 15-20 minutes to let the flavors meld.
Notes
- Use fresh herbs for the best flavor, but dried can be substituted in a pinch (use one-third the amount).
- For extra crunch, add toasted pine nuts or walnuts.
- This salad is best served fresh but can be stored in the refrigerator for up to 1 day.
- Adjust lemon juice and seasoning to taste depending on preference.
- To make this salad vegan, omit the feta or substitute with vegan cheese.
