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Greek Chickpea Cucumber Salad

A fresh Mediterranean salad made with chickpeas, cucumber, tomatoes, feta, and olives tossed in a zesty lemon-olive oil dressing.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 bowls
Course: Salads
Cuisine: Greek
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Salad Base
  • 1 can chickpeas drained and rinsed
  • 1 large cucumber diced
  • 1 cup cherry tomatoes halved
  • 1/2 red onion thinly sliced
  • 1/2 cup kalamata olives pitted and sliced
  • 1/2 cup feta cheese crumbled
  • 1/4 cup fresh parsley chopped
Dressing
  • 2 tbsp extra virgin olive oil
  • 1 tbsp lemon juice freshly squeezed
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Equipment

  • mixing bowl
  • knife
  • cutting board

Method
 

  1. Chop cucumber, tomatoes, onion, and parsley and place in a large bowl.
  2. Add chickpeas and olives to the bowl.
  3. Crumble feta cheese over the mixture.
  4. Whisk olive oil, lemon juice, oregano, salt, and pepper to make dressing.
  5. Pour dressing over salad and gently toss to combine.
  6. Let sit 10 minutes before serving for best flavor.

Notes

For best flavor, use fresh lemon juice and high-quality olive oil. Salad tastes even better after resting for a few minutes.