Chickpea Cucumber Feta Salad

Chickpea Cucumber Feta Salad is a refreshing and nutritious dish that can be enjoyed anytime. With its blend of vibrant ingredients, this salad is perfect for lunch, dinner, or as a side dish. It comes together quickly and is packed with flavor and texture.

Why Make This Recipe

This salad is not only delicious but also healthy. Chickpeas provide protein and fiber, while cucumbers and tomatoes add crunch and freshness. The crumbled feta cheese gives it a creamy, tangy bite that ties all the flavors together. Plus, it’s easy to prepare, making it a great choice for busy weeknights or when you have guests over.

How to Make Chickpea Cucumber Feta Salad

Ingredients:

1 can (15 oz) chickpeas, drained and rinsed
2 cups cucumber, diced
1 cup cherry tomatoes, halved
1/2 red onion, thinly sliced
1/2 cup feta cheese, crumbled

Directions:

In a large bowl, combine the chickpeas, cucumber, cherry tomatoes, red onion, and feta cheese.
Toss gently to mix all the ingredients.
Serve chilled or at room temperature.

How to Serve Chickpea Cucumber Feta Salad

This salad can be served on its own or as a side dish. It pairs nicely with grilled chicken, fish, or vegetarian meals. You can also serve it on a bed of greens for extra color and nutrients.

How to Store Chickpea Cucumber Feta Salad

Store any leftovers in an airtight container in the refrigerator. The salad will stay fresh for about 2-3 days. However, the cucumbers may lose their crunch over time, so it’s best to eat it within the first 24 hours for optimal freshness.

Tips to Make Chickpea Cucumber Feta Salad

For extra flavor, add a splash of olive oil, lemon juice, salt, and pepper to the salad before serving.
Feel free to mix in other vegetables like bell peppers or carrots for added color and nutrients.
If you want a bit of spice, consider adding chopped jalapeños or red pepper flakes.

Variation

You can customize this salad any way you like! Try adding ingredients such as olives, avocado, or herbs like parsley or mint for a different twist.

FAQs

1. Can I use dried chickpeas instead of canned?
Yes, but you will need to soak and cook them first. One cup of dried chickpeas will yield about 2.5 cups cooked.

2. Is this salad vegan?
It is not vegan because of the feta cheese. You can omit the feta or use a vegan cheese alternative to make it vegan.

3. Can I make this salad ahead of time?
Yes, you can prepare the salad a few hours in advance. Just be sure to keep it in the fridge until you’re ready to serve.