Chickpea and Cucumber Salad
Chickpea and Cucumber Salad is fresh, crunchy, and packed with protein! This quick and easy salad combines crisp cucumbers, hearty chickpeas, juicy tomatoes, and a zesty lemon dressing for a light yet satisfying meal or side dish. Ready in just 10 minutes, it’s perfect for meal prep, summer picnics, or a refreshing lunch! 🥗✨
Calories: 180kcal
Ingredients
- 1 can 15 oz chickpeas, drained and rinsed
- 1 large cucumber diced
- 1 cup cherry tomatoes halved
- ¼ small red onion thinly sliced
- ¼ cup fresh parsley chopped
- 2 tbsp feta cheese optional, for extra creaminess
- For the Dressing:
- 3 tbsp olive oil
- 2 tbsp lemon juice freshly squeezed
- 1 tsp red wine vinegar
- ½ tsp garlic powder or 1 clove fresh garlic, minced
- ½ tsp salt
- ¼ tsp black pepper
- ½ tsp dried oregano
Instructions
- Prepare the Ingredients
- Drain and rinse the chickpeas.
- Dice the cucumber, halve the cherry tomatoes, and thinly slice the red onion.
- Make the Dressing
- In a small bowl, whisk together olive oil, lemon juice, red wine vinegar, garlic powder, salt, pepper, and oregano until well combined.
- Assemble the Salad
- In a large mixing bowl, combine chickpeas, cucumber, tomatoes, red onion, and parsley.
- Dress & Serve
- Drizzle the dressing over the salad and toss gently to coat.
- Top with feta cheese (if using) and serve immediately or refrigerate for a chilled, refreshing salad!
Notes
- Let the salad marinate for 10-15 minutes to enhance the flavors.
- Use fresh lemon juice for the best taste.
- Make it dairy-free by skipping the feta or using a plant-based alternative.
- Add avocado or bell peppers for more texture and nutrients.
- For extra protein, toss in grilled chicken or tofu.