Mediterranean Cucumber Salad with Chickpeas

A refreshing and nutritious twist on the classic cucumber salad, featuring chickpeas for added protein and a zesty lemon dressing. Perfect for a light lunch or side dish, this salad is both satisfying and flavorful, focusing on Mediterranean taste and health benefits.

Prep time: 15 minutes
Cook time:
Serves: 4

Ingredients

2 large cucumbers, thinly sliced

1 can (15 oz) chickpeas, drained and rinsed

1/2 cup cherry tomatoes, halved

1/4 cup red onion, thinly sliced

1/4 cup Kalamata olives, pitted and halved

1/4 cup feta cheese, crumbled

1/4 cup fresh parsley, chopped

2 tbsp extra-virgin olive oil

1 tbsp lemon juice

1 tsp dried oregano

Salt and pepper to taste

Instructions

1. In a large bowl, combine the sliced cucumbers, chickpeas, cherry tomatoes, red onion, and Kalamata olives.

2. In a small bowl, whisk together the olive oil, lemon juice, dried oregano, salt, and pepper to make the dressing.

3. Pour the dressing over the salad and toss to combine evenly.

4. Gently fold in the crumbled feta cheese and fresh parsley.

5. Serve immediately or chill for 30 minutes for the flavors to meld.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating

Enjoy cold, straight from the fridge; no reheating necessary.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.