Greek Chickpea and Cucumber Salad
A vibrant and refreshing salad that embodies the flavors of Greece with chickpeas, cucumbers, and feta cheese.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: No cooking involved
- Cuisine: Greek
- Diet: Vegetarian
Ingredients
Scale
- 2 cans (800g total) chickpeas, rinsed and drained
- 1 large (300g) English cucumber, diced
- 1 cup (150g) cherry tomatoes, halved
- 1/2 red onion (75g), finely diced
- 1/2 cup (70g) Kalamata olives, pitted and sliced
- 1/2 cup (100g) feta cheese, crumbled
- 3 tbsp (45ml) olive oil
- 1 tbsp (15ml) red wine vinegar
- 1 tsp dried oregano
- Salt and pepper to taste
Instructions
- Combine the rinsed chickpeas, diced cucumber, halved cherry tomatoes, finely diced red onion, and sliced Kalamata olives in a large serving bowl.
- Prepare the dressing by shaking or whisking together the olive oil, red wine vinegar, dried oregano, salt, and pepper until well combined.
- Dress the salad by pouring the prepared dressing over the mixed ingredients and tossing gently.
- Add the crumbled feta cheese on top and refrigerate the salad for at least 30 minutes before serving.
Notes
For extra crunch, consider adding diced bell peppers or radishes. This salad can be made ahead of time and is perfect for gatherings.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 30mg