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Marinated Chickpea Cucumber Salad

A refreshing Mediterranean-style salad featuring chickpeas, cucumbers, red onion, and herbs marinated in a zesty lemon-olive oil dressing.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 bowls
Course: Salad, Side Dish
Cuisine: Healthy, Mediterranean
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

Salad Base
  • 2 cans chickpeas, drained and rinsed
  • 2 cups diced cucumber English or Persian
  • 0.5 small red onion finely chopped
  • 1 cup cherry tomatoes halved
  • 0.25 cup chopped parsley
  • 2 tbsp chopped dill optional
Dressing
  • 0.25 cup extra virgin olive oil
  • 3 tbsp lemon juice freshly squeezed
  • 1 tbsp red wine vinegar
  • 1 clove garlic minced
  • 1 tsp Dijon mustard
  • 0.5 tsp salt or to taste
  • 0.25 tsp black pepper freshly ground
  • 1 pinch crushed red pepper flakes optional
  • 0.5 cup feta cheese optional, for non-vegan

Equipment

  • Mixing bowls
  • Whisk
  • Cutting board
  • Chef’s knife

Method
 

  1. Whisk together olive oil, lemon juice, vinegar, garlic, Dijon, salt, and pepper in a bowl.
  2. Combine chickpeas, cucumber, onion, tomatoes, parsley, and dill in a large bowl.
  3. Pour dressing over the salad and toss to coat evenly.
  4. Refrigerate for at least 30 minutes or up to overnight to marinate.
  5. Toss again before serving and top with feta if desired.

Notes

This salad tastes even better the next day after the flavors meld. Serve chilled for best flavor.