Description
This Chickpea Feta Cucumber Tomato Salad is a refreshing, quick, and nutritious Mediterranean-inspired dish. Combining the creamy saltiness of feta cheese with crisp cucumbers, juicy cherry tomatoes, and hearty chickpeas, all tossed in a zesty lemon-honey dressing, it’s perfect as a light lunch or a vibrant side dish.
Ingredients
Scale
Salad Ingredients
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 seedless English cucumber, chopped into bite-sized chunks
- 1 ½ cups cherry tomatoes, halved
- 6-7 oz feta cheese, cubed
- 2-3 scallions (green onions), sliced
- 2 tbsp fresh parsley, finely chopped
Dressing Ingredients
- 2 tbsp olive oil
- 1 tbsp freshly squeezed lemon juice
- 1 tsp honey
- 1 tbsp water
- Salt, to taste
- Black pepper, to taste
Instructions
- Prepare Chickpeas: Thoroughly drain and rinse canned chickpeas using a strainer to remove any excess salt or liquid.
- Chop Vegetables: Wash the cucumber and chop it into bite-sized chunks. Rinse the cherry tomatoes and cut them into halves. Cube the feta cheese into small pieces.
- Prepare Fresh Herbs: Slice scallions into small pieces and finely chop the fresh parsley for added flavor and color.
- Make the Dressing: In a small bowl, whisk together olive oil, freshly squeezed lemon juice, honey, and water until well combined to create a balanced, tangy dressing.
- Combine and Season: In a large bowl, combine the chickpeas, chopped cucumber, cherry tomatoes, feta, scallions, and parsley. Pour the dressing over the salad and toss gently to coat. Season with salt and black pepper to taste.
Notes
- For extra flavor, add a sprinkle of dried oregano or a few olives.
- This salad is best served fresh but can be refrigerated for up to 1 day.
- Use a good quality feta cheese for the best taste and texture.
- Adjust lemon juice and honey quantity according to your preference for tanginess and sweetness.
- Optional: add a splash of red wine vinegar to the dressing for an extra zing.
