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Tangy Cucumber Chickpea Salad

Zesty Tangy Cucumber Chickpea Salad for a Fresh Feast

Enjoy a refreshing and satisfying Tangy Cucumber Chickpea Salad that's perfect for summer.
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Prep Time 15 minutes
Chilling Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Appetizers
Cuisine: Mediterranean
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 cups Cucumber, diced Seedless varieties work best for less moisture.
  • 1 can Chickpeas, rinsed Feel free to swap with lentils for a unique texture.
  • ⅓ cup Feta Cheese, crumbled Use dairy-free cheese options for a vegan twist.
  • ¼ cup Red Onion, finely chopped Sweet onion can be a milder alternative.
  • ¼ cup Red Bell Pepper, diced Try yellow or orange bell peppers for a colorful variation.
  • 2 tablespoons Fresh Dill, chopped Consider replacing it with fresh mint or parsley.
For the Dressing
  • 3 tablespoons Extra-Virgin Olive Oil Avocado oil can be a lighter substitute.
  • 1 juice of 1 Lemon Lime juice is an excellent alternative.
  • ½ teaspoon Salt Consider using sea salt for added texture.
  • ¼ teaspoon Ground Pepper Freshly ground black pepper is preferable.

Equipment

  • Mixing bowl

Method
 

Directions
  1. In a large mixing bowl, whisk together olive oil, lemon juice, salt, and pepper until combined and slightly emulsified.
  2. Rinse and drain chickpeas. Dice cucumber, chop red onion and red bell pepper, adding them to the bowl with the dressing.
  3. Add chickpeas, cucumber, red onion, and bell pepper to the bowl; gently toss until coated.
  4. Crumble feta cheese and chop dill, sprinkle over the salad, and fold in carefully.
  5. Cover and refrigerate for at least 30 minutes; serve chilled or toss gently before serving.

Nutrition

Serving: 1servingCalories: 220kcalCarbohydrates: 28gProtein: 10gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 12mgSodium: 460mgPotassium: 400mgFiber: 7gSugar: 3gVitamin A: 600IUVitamin C: 30mgCalcium: 150mgIron: 2mg

Notes

For the best texture, add cucumbers just before serving. Store in an airtight container for up to 3 days.

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