Mediterranean Chickpea and Cucumber Salad
Course Salad
Cuisine Mediterranean
Large Mixing Bowl
Whisk
Knife
- 2 (15 oz) cans chickpeas, drained and rinsed
- 2 large cucumbers, diced
- 1/2 red onion, finely diced
- 1/4 cup fresh parsley, chopped
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup crumbled feta cheese
Place the drained chickpeas in a large mixing bowl.
Add the diced cucumbers, red onion, and parsley to the bowl.
In a small bowl, whisk together the olive oil, lemon juice, oregano, salt, and black pepper.
Pour the dressing over the chickpea mixture and toss gently until everything is coated.
Sprinkle the crumbled feta cheese over the top just before serving.
Make this salad a few hours ahead so the chickpeas absorb the dressing. Skip the feta if you need a dairy-free version, or add a pinch more oregano for extra herb flavor. It stays crisp even after sitting out, so it works well for buffet-style serving.
Course: Salad
Cuisine: Mediterranean
Equipment: Large Mixing Bowl, Whisk, Knife