Bright Cucumber Chickpea Salad with Feta
A Mediterranean-inspired Cucumber Chickpea Salad loaded with fresh herbs, crisp cucumbers, greens, and protein-packed chickpeas! The dressing is lemony and so refreshing. This is quick enough for a weekday lunch and is the perfect side dish for any meal!
Servings: 6
Calories: 284kcal
Equipment
Ingredients
Salad:
- 2 (15-ounce) cans chickpeas drained and rinsed
- ½ cup red onions finely diced
- 4-5 (~2 cups) Persian cucumbers thinly sliced
- ¼ cup parsley chopped
- 1 tablespoon dill minced
- 3-4 tablespoons mint chopped
- 2 handfuls arugula optional
- 6 ounces feta cheese cubed or crumbled
Dressing:
- 3 tablespoons olive oil
- 3 tablespoons lemon juice
- 2 teaspoons fresh oregano chopped
- 1 tablespoon honey see notes
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Instructions
- SALAD: Add the chickpeas, feta cheese, red onions,, cucumbers, parsley, mint, and arugula in a bowl. Toss to combine.
- MAKE THE DRESSING: Add the olive oil, lemon juice, oregano, honey, salt and pepper together in a bowl or a mason jar and give it a few shakes with the lid on. Taste and adjust with more seasonings as desired.
- TOSS IT TOGETHER: Add the dressing to the salad and toss to mix everything evenly. Taste and adjust with more seasonings as needed.
Notes
- You could also make this vegan – just use vegan-friendly feta cheese and swap the honey for maple syrup.
Nutrition
Calories: 284kcal | Carbohydrates: 26g | Protein: 11g | Fat: 15g | Fiber: 7g
