PrintMediterranean Chickpea Cucumber Salad with Lemon Herb Vinaigrette
This is a quick, protein-packed chickpea cucumber salad featuring fresh vegetables and a bright lemon herb dressing. It makes a great light summer side dish or a simple vegan lunch.
- Prep Time: 15 min
- Cook Time: 0 min
- Total Time: 15 min
- Yield: 4 servings 1x
- Category: Side Dish
- Method: No Cook
- Cuisine: Mediterranean
- Diet: Vegan
Ingredients
Scale
- 1 (15-ounce) can chickpeas, rinsed and drained
- 2 medium cucumbers, diced
- 1 cup cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 1/2 cup chopped fresh parsley
- 1/4 cup olive oil
- 3 tablespoons fresh lemon juice
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Optional: 1/4 cup crumbled feta cheese (omit for vegan)
Instructions
- In a large bowl, combine the rinsed chickpeas, diced cucumbers, halved cherry tomatoes, sliced red onion, and chopped parsley.
- In a small bowl, whisk together the olive oil, fresh lemon juice, dried oregano, salt, and pepper to make the vinaigrette.
- Pour the dressing over the chickpea and vegetable mixture.
- Gently toss all ingredients until everything is evenly coated.
- If using, stir in the crumbled feta cheese.
- For best flavor, let the salad rest for 10 minutes before serving.
Notes
- You can prepare the dressing up to two days ahead and store it in the refrigerator. Shake well before using.
- This salad stores well in an airtight container in the refrigerator for up to three days, making it a good choice for make ahead meal prep.
- Add 1/2 cup of chopped bell pepper for extra crunch and color.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 5
- Sodium: 350
- Fat: 15
- Saturated Fat: 2
- Unsaturated Fat: 13
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 9
- Protein: 10
- Cholesterol: 0
Find it online: https://purecookingjoy.com/chickpea-cucumber-salad-recipe/