Chickpea Cucumber Salad
This chickpea cucumber salad is a light, refreshing dish made with crisp cucumbers, creamy feta, and protein-packed chickpeas tossed in a bright lemon dressing. It’s the perfect make-ahead option for an easy lunch or a flavorful side dish that gets even better as it chills.
Servings: 6
Calories: 252kcal
Ingredients
- 31 oz Chickpeas (Garbanzo Beans) (Two 15.5 oz cans)
- 1 Cucumber chopped
- 1 cup Feta crumbled
- 1/3 cup Fresh Parsley chopped
- 2 tbsp Garlic minced
- 1 Shallot minced
- 2 tbsp Olive Oil
- 2 tbsp Lemon Juice freshly squeezed
- Salt and Pepper to taste
Instructions
- Chop the cucumber, parsley, and shallot. Mince the garlic. Set these ingredients aside. Next, take a large bowl, combine chickpeas, cucumber, feta, shallot, garlic, and parsley. Set aside.
- In a separate bowl, whisk together olive oil, fresh lemon juice, salt, and pepper. Pour the dressing over the salad and gently mix until evenly coated. Refrigerate for at least 3 hours to allow the flavors to fully develop. Enjoy!
Notes
Below you will find a few recipe notes from me:
- Be sure to rinse and drain the canned chickpeas well to remove excess liquid and improve the flavor.
- This salad tastes even better after it has chilled for at least 3 hours, giving the lemon, garlic, and herbs time to blend together.
- You can swap the shallot for a little red onion if you prefer a sharper flavor.
- Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days.
- If making ahead for guests, you can stir in the feta just before serving for the best texture.
- This salad works well as a light lunch, meal prep salad, or easy side dish for grilled chicken, salmon, or sandwiches.
Nutrition
Calories: 252kcal | Carbohydrates: 24g | Protein: 11g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 22mg | Sodium: 696mg | Potassium: 343mg | Fiber: 7g | Sugar: 1g | Vitamin A: 445IU | Vitamin C: 9mg | Calcium: 193mg | Iron: 2mg