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Cucumber Chickpea Salad with Feta & Lemon

Recipe by Evelyn Marcella Rivera

A tangy, refreshing cucumber chickpea salad with creamy chickpeas, crisp cucumber, salty feta, red onion, bell pepper, and fresh dill in a simple lemon dressing. A no-cook, 15-minute salad you can eat on its own or toss with greens.

  • Total Time15 minutes
  • Yield4 servings 1x
  • DietGluten-Free, Vegetarian

Ingredients

Units Scale

Dressing

  • 2 tbsp extra-virgin olive oil
  • 2 tbsp lemon juice
  • 1/4 tsp salt
  • 1/4 tsp ground pepper

Salad

  • 1 (15-ounce) can chickpeas (rinsed)
  • 2 cups cucumber (diced)
  • 1/3 cup crumbled feta cheese
  • 1/4 cup red onion (finely chopped)
  • 1/4 cup red bell pepper (diced)
  • 2 tbsp fresh dill (chopped)

Instructions

  1. Make the Dressing: In a large bowl, stir together the olive oil, lemon juice, salt, and pepper.
  2. Toss: Add the chickpeas, cucumber, feta, red onion, bell pepper, and dill. Toss to coat. Taste and adjust with more lemon or salt as needed.

Notes

Rinse and drain the chickpeas well so the salad is not watery. English or Persian cucumbers work best since they need no peeling or seeding. For meal prep, keep the cucumber separate and stir it in the day you eat the salad, since cucumber and salt draw out water and soften it over time. Keeps in an airtight container in the fridge for about 3 days. Add olives, cherry tomatoes, avocado, or cooked quinoa to vary it.

  • Prep Time: 15 minutes
  • Category: Salad, Side Dish
  • Method: No-Cook
  • Cuisine: Mediterranean

Find it online: https://blesseddish.com/cucumber-chickpea-salad/