15-Minute Mediterranean Chickpea Salad with Cucumber and Feta
Ingredients
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 English cucumber (or 2 Persian cucumbers), diced
- 1 cup cherry tomatoes, halved
- 1/3 cup Kalamata olives, pitted and sliced
- 1/3–1/2 cup feta cheese, crumbled
- 1/4 small red onion, thinly sliced (optional but recommended)
- Fresh parsley and/or dill, chopped (about 2–3 tablespoons)
- 1 lemon (you’ll need zest and juice)
- Extra-virgin olive oil (3–4 tablespoons)
- Red wine vinegar (1 teaspoon, optional for extra tang)
- Sea salt and black pepper
- Crushed red pepper flakes (optional)
Instructions
- Prep the produce: Halve the cherry tomatoes. Dice the cucumber. Thinly slice the red onion. Chop the parsley or dill.
- Rinse the chickpeas: Drain and rinse well to remove any canning liquid and improve texture.
- Make the dressing: In a small bowl, whisk together 3 tablespoons olive oil, the zest of half a lemon, the juice of 1 lemon, 1 teaspoon red wine vinegar (optional), a big pinch of salt, and black pepper. Add a pinch of red pepper flakes if you like heat.
- Combine the salad: In a large bowl, add chickpeas, cucumber, tomatoes, olives, red onion, and herbs.
- Dress and toss: Pour the dressing over the salad and toss until everything is well coated.
- Add the feta: Gently fold in the crumbled feta so it stays a bit chunky.
- Taste and adjust: Add more salt, pepper, lemon juice, or olive oil to balance the flavors. You’re aiming for bright, slightly salty, and fresh.
- Serve: Enjoy as-is, or spoon over leafy greens, quinoa, or toasted pita for a heartier bowl.