Cucumber Chickpea Salad
This salad is fresh and easy to toss together. With a quick Greek-inspired dressing, it makes a great pairing to any Mediterranean main dish, like meatballs, grilled chicken, or fish.
Equipment
Ingredients
For the Salad:
- 1 large cucumber sliced or quartered, see note
- 1/4 small red onion peeled and thinly-sliced
- 1 (15 ounce) can chickpeas drained and rinsed
- 1/4 cup feta cheese crumbled or cubed
- 2-3 Tablespoons minced fresh parsley or mint
For the Dressing:
- 2 Tablespoons red wine vinegar
- 2 Tablespoons extra virgin olive oil
- 2 Tablespoons minced fresh dill
- 1/2 teaspoon dried oregano
- 1/4 teaspoon kosher or sea salt
- 1/4 teaspoon black pepper
Instructions
- Chop the cucumber and onion, then combine both with the drained chickpeas in a large bowl.1 large cucumber, 1/4 small red onion, 1 (15 ounce) can chickpeas
- Combine all dressing ingredients in a small jar or liquid measuring cup. Whisk or shake together to thoroughly combine. Pour dressing over the cucumber-chickpea mixture and stir well. Cover and refrigerate for at least 20 minutes, or up to 4 hours.2 Tablespoons red wine vinegar, 2 Tablespoons extra virgin olive oil, 2 Tablespoons minced fresh dill, 1/2 teaspoon dried oregano, 1/4 teaspoon kosher or sea salt, 1/4 teaspoon black pepper
- When ready to serve, sprinkle feta, parsley, and/or mint on top.1/4 cup feta cheese, 2-3 Tablespoons minced fresh parsley or mint
- Give the salad another light stir, if desired, and serve.
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Notes
- Only peel the cucumber if you want to; I usually buy English or Persian cucumbers, which have a thin, not-at-all-bitter skin, so I can leave it on both for simplicity and for extra fiber.
- This dressing is essentially a half batch of the same dressing used on my favorite everyday Greek salad. If you want to, follow those amounts to double the dressing and use just as much as you want on this salad, then refrigerate the rest for use on other salads throughout the week.
- Nutritional information is automatically calculated and should be used as an estimate only.
Nutrition Estimate
Calories: 275 kcal, Carbohydrates: 32 g, Protein: 11 g, Fat: 12 g, Saturated Fat: 3 g, Polyunsaturated Fat: 2 g, Monounsaturated Fat: 6 g, Cholesterol: 8 mg, Sodium: 117 mg, Potassium: 436 mg, Fiber: 9 g, Sugar: 6 g, Vitamin A: 143 IU, Vitamin C: 5 mg, Calcium: 116 mg, Iron: 4 mg