Description
A refreshing and easy Chickpea Cucumber Salad featuring crunchy Persian cucumbers, creamy feta, and a zesty lemon-olive oil dressing. Perfect for a light lunch or a quick side dish that requires no cooking.
Ingredients
Scale
Salad Ingredients
- 1 (14.5 ounces) can chickpeas, drained and rinsed
- 5 small Persian cucumbers, sliced into coins
- 3 ounces crumbled feta cheese
- 1 shallot, thinly sliced
Dressing Ingredients
- 2 tablespoons olive oil
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
Instructions
- Combine Ingredients: In a large bowl, mix together the drained and rinsed chickpeas, sliced Persian cucumbers, crumbled feta, and thinly sliced shallot until evenly distributed.
- Make the Dressing: In a small bowl, whisk together the olive oil, freshly squeezed lemon juice, kosher salt, and ground black pepper to create a bright and flavorful dressing.
- Toss and Serve: Pour the dressing over the chickpea cucumber mixture and toss gently to coat everything evenly. Serve immediately for best texture, or refrigerate to chill before serving.
Notes
- Using Persian cucumbers helps keep the salad crisp and less watery compared to regular cucumbers.
- For a vegan version, substitute the feta cheese with a plant-based cheese or omit it altogether.
- Allowing the salad to chill for 30 minutes can help the flavors meld together nicely.
- This salad keeps well in the refrigerator for up to 2 days but is best enjoyed fresh.
