Description
A refreshing cucumber salad with feta and chickpeas, perfect for summer gatherings or as a light meal.
Ingredients
Scale
- 2 medium English cucumbers (or regular)
- 1 can (15 oz) chickpeas, rinsed and drained
- 1 cup feta cheese, diced or crumbled
- 1/2 small red onion, thinly sliced
- 1–2 cloves garlic, minced
- 1/2 cup fresh herbs (parsley, cilantro, mint)
- 1/4 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- Juice of 1/2 lemon
- Salt and black pepper to taste
Instructions
- Wash and dice the cucumbers into bite-sized pieces. Place them in a large mixing bowl.
- Add the chickpeas, red onion, feta cheese, garlic, and chopped herbs to the bowl.
- Drizzle olive oil and red wine vinegar over the salad. Squeeze in lemon juice and season with salt and black pepper.
- Gently mix everything until well combined. Taste and adjust seasoning if needed.
- Serve immediately or let chill in the refrigerator for at least 30 minutes before serving for enhanced flavor.
Notes
- This salad can be made a day in advance for convenience.
- Feel free to substitute the herbs based on your preference.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 2g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 15mg