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Mediterranean Chickpea Salad with Cucumber & Feta

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A bright and crisp salad combining tender chickpeas, cool cucumber, juicy tomatoes, briny olives, and creamy feta with a zesty lemon-oregano dressing.

Ingredients

Scale
  • 2 cans (15 oz each) chickpeas, drained and rinsed
  • 1 large English cucumber, diced
  • 1 cup cherry or grape tomatoes, halved
  • 1/3 cup red onion, finely sliced
  • 1/3–1/2 cup kalamata olives, pitted and halved
  • 4 oz feta cheese, crumbled
  • 1/4 cup fresh parsley or dill, chopped
  • Dressing:
  • 1 large lemon, zested and juiced (about 3 tbsp juice)
  • 2 tbsp red wine vinegar (optional for extra tang)
  • 1 small garlic clove, grated or minced
  • 1/2 tsp dried oregano
  • 1/3 cup extra-virgin olive oil
  • 1/2 tsp kosher salt, plus more to taste
  • 1/4 tsp black pepper
  • Optional add-ins:
  • 1 cup chopped bell pepper
  • 1 cup arugula or baby spinach
  • Warm pita or toasted chickpeas for crunch

Instructions

  1. Make the dressing. In a large bowl, whisk lemon zest, lemon juice, red wine vinegar (if using), garlic, oregano, salt, and pepper. Slowly whisk in olive oil until smooth.
  2. Prep the veggies. Dice cucumber, halve tomatoes, thinly slice red onion, and chop parsley or dill.
  3. Rinse and dry chickpeas. Drain, rinse, and pat them very dry with a towel to help the salad stay crisp.
  4. Toss the base. Add chickpeas, cucumber, tomatoes, onion, olives, and herbs to the bowl with the dressing. Fold to coat evenly.
  5. Add feta and taste. Gently fold in feta. Taste and adjust salt, pepper, and lemon as needed.
  6. Optional crunch: Roast extra chickpeas. Toss 1 cup chickpeas with 1 tsp oil, a pinch of salt, and oregano. Roast on a sheet pan at 400°F (200°C) for 15–20 minutes, shaking once, until crisp.
  7. Finish and serve. Top the salad with the roasted chickpeas (if using). Garnish with more herbs and a drizzle of olive oil. Serve right away or chill 15–30 minutes.

Notes

Dry chickpeas well so the dressing clings and the salad stays lively. Soak sliced red onion in cold water for 10 minutes to soften its bite.

Nutrition

Find it online: https://recipesunfolded.com/mediterranean-chickpea-salad-with-cucumber-feta/

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