Mediterranean Chickpea Cucumber Feta Salad
Prep Time: 15 minutes
Chill Time: 15–30 minutes
Servings: 4–6
Ingredients
- 2 cups cooked chickpeas, drained and rinsed
- 1 large cucumber, chopped
- 1½ cups cherry tomatoes, halved
- ½ small red onion, thinly sliced
- ¾ cup Kalamata olives
- 1 cup feta cheese, cubed or crumbled
- 2 tablespoons fresh parsley, chopped
Dressing
- ¼ cup olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon red wine vinegar
- 1 teaspoon dried oregano
- 1 small garlic clove, finely minced
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
- Drain and rinse the chickpeas thoroughly under cool water. Pat them gently with paper towels to remove excess moisture.
- Place the chickpeas in a large mixing bowl. Add the chopped cucumber, halved cherry tomatoes, thinly sliced red onion, Kalamata olives, feta cheese, and fresh parsley.
- In a small bowl or jar, combine the olive oil, fresh lemon juice, red wine vinegar, dried oregano, minced garlic, salt, and black pepper.
- Whisk the dressing until well blended. If using a jar, cover tightly and shake until the mixture is thoroughly combined.
- Pour the dressing evenly over the chickpea and vegetable mixture.
- Gently toss everything together until the vegetables and chickpeas are evenly coated with the dressing. Toss carefully to prevent the feta from breaking apart too much.
- Taste the salad and adjust the seasoning as desired. Add a little more lemon juice for freshness, oregano for a stronger Mediterranean flavor, or salt and pepper to taste.
- Cover and refrigerate the salad for 15–30 minutes. This short chilling time allows the chickpeas and vegetables to absorb the flavors of the lemon-herb dressing.
- Before serving, give the salad one final gentle toss. Serve chilled or at room temperature.
Tips
For maximum crunch, use an English cucumber, which contains fewer seeds and generally releases less water.
Make sure the chickpeas are thoroughly drained before adding them to the salad. Excess moisture can dilute the dressing.
If you want the feta to remain in larger, attractive pieces, add it after tossing the chickpeas and vegetables with the dressing.
For extra color and flavor, try adding chopped bell peppers, avocado, fresh dill, or a handful of baby spinach.
For a bolder Mediterranean taste, add another pinch of dried oregano or a small splash of red wine vinegar just before serving.
Storage
Store leftover Mediterranean Chickpea Cucumber Feta Salad in an airtight container in the refrigerator for up to 3 days.
The vegetables will gradually release moisture as the salad sits, so gently stir before serving leftovers. For the freshest texture, keep any additional dressing separate and add it just before serving.
