Description

A fresh and vibrant salad featuring chickpeas, crisp cucumbers, juicy tomatoes, and creamy feta, all tossed in a tangy vinaigrette—perfect for a light lunch or side dish.

Ingredients

1 can (15 oz) chickpeas (garbanzo beans), rinsed and drained

1 cup cherry tomatoes, halved or quartered (about 15 tomatoes)

4 Persian cucumbers, diced (or 1 English cucumber)

¼ cup red onion, diced (about ¼ onion)

¼ cup fresh parsley, chopped, plus more to taste

2 Tbsp fresh dill, chopped, plus more to taste

½ cup crumbled feta cheese (about 4 oz)

For the dressing:

1 Tbsp extra-virgin olive oil

2 Tbsp white wine vinegar or apple cider vinegar

Juice of 1 lemon (about 2–3 Tbsp)

½ tsp garlic powder, more to taste

½ tsp salt, more to taste

Black pepper, to taste

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Instructions

Drain and rinse chickpeas. Dice cucumbers and tomatoes, dice red onion, and chop parsley and dill.
In a medium bowl, toss chickpeas, cucumbers, tomatoes, onion, parsley, and dill together.
In a small bowl, whisk together olive oil, vinegar, lemon juice, garlic powder, salt, and black pepper.
Pour dressing over salad and toss to coat everything evenly.
Sprinkle crumbled feta on top, and gently toss again to combine without breaking the cheese.
Serve immediately or chill for a short time. Garnish with extra herbs if desired.

Notes

Use different beans like cannellini or black beans in place of chickpeas.
For a vegan version, omit feta or use a plant-based cheese alternative.
To prevent watery cucumbers, salt them and let them sit for 10 minutes, then pat dry before mixing.
For added flavor, consider stirring in 1 tsp za’atar or sumac.
Prep ahead by storing the vegetables and dressing separately, and combine just before serving.

Prep Time: 10 minutes
Cook Time: None
Category: Salad
Method: No-Cook
Cuisine: Mediterranean

Nutrition

Serving Size: 1 serving
Calories: 220
Sugar: 6g
Sodium: 300mg
Fat: 14g
Saturated Fat: 4g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 6g
Protein: 8g
Cholesterol: 20mg