Mediterranean Chickpea Salad with Cucumber (Printable)
Bright Mediterranean chickpeas, cucumber, tomatoes and feta, tossed in lemon-oregano dressing. Ready in 15 min.
# What You'll Need:
→ Salad
01 - 1 can (15 oz) chickpeas, drained and rinsed
02 - 1 large cucumber, diced
03 - 1 cup cherry tomatoes, halved
04 - 1/2 small red onion, finely chopped
05 - 1/2 cup feta cheese, crumbled
06 - 1/4 cup kalamata olives, pitted and sliced
07 - 1/4 cup fresh parsley, chopped
→ Dressing
08 - 3 tablespoons extra-virgin olive oil
09 - 2 tablespoons fresh lemon juice
10 - 1 garlic clove, minced
11 - 1 teaspoon dried oregano
12 - 1/2 teaspoon sea salt, or to taste
13 - 1/4 teaspoon freshly ground black pepper
# How To Make:
01 - Add chickpeas, diced cucumber, halved cherry tomatoes, finely chopped red onion, crumbled feta, sliced kalamata olives, and chopped parsley to a large salad bowl.
02 - In a small bowl, whisk together extra-virgin olive oil, fresh lemon juice, minced garlic, dried oregano, sea salt, and black pepper until thoroughly combined.
03 - Pour the dressing over the salad ingredients and toss gently until all components are evenly coated.
04 - Serve immediately, or cover and refrigerate for up to 2 hours to allow flavors to meld before serving.
# Expert Tips:
01 -
- This salad tastes ultra fresh and only takes 15 minutes from start to finish, which I secretly rely on when I need to impress myself with minimal effort.
- It pairs with anything, from simple toast to grilled chicken, and has rescued many last-minute lunches at my place.
02 -
- If you don't let the onion sit in cold water, it can overpower everything—lesson learned after one too many sharp bites.
- Squeezing the lemon straight over the dressing bowl and then scooping out the seeds on the fly gives the best freshness, so don't bother with bottled juice here.
03 -
- For the best texture, add the feta just before serving so it doesn't dissolve.
- Taste the dressing before pouring it on, as even small tweaks in lemon and oil make a big difference.