If you’re looking for an easy low prep meal, this Cucumber Salad with Chickpeas and Feta is just the ticket! Last summer, my son Jake and I whipped this up for a picnic, and it quickly became a family favorite. The crisp cucumbers, hearty chickpeas, and tangy feta make for a refreshing dish that’s perfect for warm days.
Table of Contents
Why You’ll Love It
- It’s packed with nutrition, making it a great choice for healthy lunches.
- This salad comes together in no time, perfect for busy weekdays.
- It’s gluten-free and can easily be made vegan by omitting the feta.
Pure Comfort
This salad is pure comfort food in a bowl, offering a delightful crunch and a burst of flavor with every bite. Plus, it’s a fantastic way to use fresh summer produce.
What You Need
- 1 1 large cucumber, diced – Use a seedless variety for a smoother texture.
- 1 1 can (15 oz) chickpeas, drained and rinsed – You can substitute with black beans for a different flavor.
- 1 1 cup cherry tomatoes, halved – Feel free to use any small tomato variety.
- 1/2 1/2 cup feta cheese, crumbled – For a vegan option, omit the feta or use a plant-based alternative.
- 1/4 1/4 cup red onion, finely chopped – Soaking in cold water for a few minutes can mellow the flavor.
- 3 3 tbsp olive oil – Extra virgin olive oil adds a lovely richness.
- 2 2 tbsp lemon juice – Freshly squeezed lemon juice is best for flavor.
- to taste Salt and pepper to taste – Adjust according to your preference.
Time to Cook
Prep: 10 minutes | Cook: 0 minutes | Total: 10 minutes | Difficulty: Easy | Make-Ahead: Yes, this salad can be made ahead and stored in the fridge.
Steps to Make It
- Start by dicing the cucumber into bite-sized pieces. The cucumber should look fresh and crisp, providing a nice crunch to the salad. This step sets the base for your delicious dish.
- Next, drain and rinse the chickpeas in a colander. They should be clean and ready to absorb all the flavors. This will help remove any excess sodium from the can.
- Halve the cherry tomatoes and add them to a large mixing bowl. Their vibrant red color will brighten up your salad and add a juicy burst with each bite.
- Crumble the feta cheese over the mixture. It should be creamy and slightly tangy, enhancing the overall flavor of the salad. Make sure to distribute it evenly for that perfect bite.
- Finely chop the red onion and add it to the bowl. The onion will add a nice crunch and a bit of zing. If it’s too strong, soaking it in water can help mellow the flavor.
- In a small bowl, whisk together the olive oil and lemon juice. The mixture should be well combined and fragrant. This dressing ties all the ingredients together beautifully.
- Pour the dressing over the salad and toss gently to combine. The colors should blend nicely, and everything should be coated in that lovely dressing. Taste and adjust seasoning with salt and pepper.
- Let the salad sit for about 10 minutes before serving. This allows the flavors to meld together, making each bite even more delicious. Trust me, patience pays off here.
- Serve chilled or at room temperature. The salad should look vibrant and inviting, perfect for a healthy lunch or snack.
Make It Perfect
- For an extra crunch, add some sliced bell peppers or radishes.
- This salad can be stored in the fridge for up to 3 days, making it great for meal prep.
- If you want to add more protein, consider adding grilled chicken or quinoa.
Mix It Up
- Try adding avocado for a creamier texture.
- Substitute the chickpeas with lentils for a different twist.
Perfect Partners
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FAQs
Can I make this salad ahead of time?
Yes, you can make it a day in advance. Just keep it refrigerated.
How do I store leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days.
Can I freeze this salad?
It’s not recommended to freeze this salad as the cucumbers will become mushy.
What can I use instead of feta?
You can use goat cheese or omit it for a dairy-free option.
Is this salad suitable for meal prep?
Absolutely! It’s perfect for meal prep and stays fresh for days.
Conclusion
In conclusion, this Cucumber Salad with Chickpeas and Feta is not only an easy low prep meal but also a delightful way to enjoy fresh ingredients. Whether you’re looking for a healthy lunch or a quick snack, this salad fits the bill perfectly. Give it a try, and I bet it’ll become a staple in your home too!
Cucumber Salad with Chickpeas and Feta
This Cucumber Salad with Chickpeas and Feta is a refreshing dish packed with nutrition, perfect for warm days. With cucumbers, chickpeas, and feta, it’s easy to prepare and a family favorite.
Equipment
- Mixing Bowl
- Colander
- small bowl
Ingredients
Ingredients
- 1 large cucumber, diced Use a seedless variety for a smoother texture.
- 1 can (15 oz) chickpeas, drained and rinsed You can substitute with black beans for a different flavor.
- 1 cup cherry tomatoes, halved Feel free to use any small tomato variety.
- 1/2 cup feta cheese, crumbled For a vegan option, omit the feta or use a plant-based alternative.
- 1/4 cup red onion, finely chopped Soaking in cold water for a few minutes can mellow the flavor.
- 3 tbsp olive oil Extra virgin olive oil adds a lovely richness.
- 2 tbsp lemon juice Freshly squeezed lemon juice is best for flavor.
- to taste Salt and pepper Adjust according to your preference.
Instructions
- Start by dicing the cucumber into bite-sized pieces. The cucumber should look fresh and crisp, providing a nice crunch to the salad. This step sets the base for your delicious dish.
- Next, drain and rinse the chickpeas in a colander. They should be clean and ready to absorb all the flavors. This will help remove any excess sodium from the can.
- Halve the cherry tomatoes and add them to a large mixing bowl. Their vibrant red color will brighten up your salad and add a juicy burst with each bite.
- Crumble the feta cheese over the mixture. It should be creamy and slightly tangy, enhancing the overall flavor of the salad. Make sure to distribute it evenly for that perfect bite.
- Finely chop the red onion and add it to the bowl. The onion will add a nice crunch and a bit of zing. If it’s too strong, soaking it in water can help mellow the flavor.
- In a small bowl, whisk together the olive oil and lemon juice. The mixture should be well combined and fragrant. This dressing ties all the ingredients together beautifully.
- Pour the dressing over the salad and toss gently to combine. The colors should blend nicely, and everything should be coated in that lovely dressing. Taste and adjust seasoning with salt and pepper.
- Let the salad sit for about 10 minutes before serving. This allows the flavors to meld together, making each bite even more delicious. Trust me, patience pays off here.
- Serve chilled or at room temperature. The salad should look vibrant and inviting, perfect for a healthy lunch or snack.