Mediterranean Chickpea and Cucumber Salad with Feta

• 1 15-ounce can chickpeas, drained and rinsed
• 1 English cucumber, diced
• 1 red bell pepper, diced
• 1 small red onion, finely chopped
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped fresh parsley
• 3 tablespoons olive oil
• 2 tablespoons fresh lemon juice
• 1 teaspoon dried oregano
• Salt and pepper to taste

Steps

1. 1 In a large bowl, combine the chickpeas, cucumber, red bell pepper, and red onion.
2. 2 In a small bowl, whisk together the olive oil, lemon juice, and oregano.
3. 3 Pour the dressing over the vegetables and toss to coat.
4. 4 Gently fold in the feta and parsley.
5. 5 Season with salt and pepper to taste.
6. 6 Serve immediately or refrigerate for at least 30 minutes to let the flavors meld.

Equipment

• Large mixing bowl
• Whisk

Variations

• Add kalamata olives for extra briny flavor.
• Toss in some artichoke hearts for a twist.

Substitutions

• Substitute feta with goat cheese if desired.
• Use a different fresh herb like dill or mint.

Pairings

• Warm pita bread
• Grilled chicken skewers

Nutrition

Tips

• For extra flavor, marinate the salad in the refrigerator for up to 4 hours before serving.
• Toast pine nuts and sprinkle on top for added crunch.

Storage

Store in an airtight container in the refrigerator for up to 2 days. Best served chilled.

Freezing: Does not freeze well due to the texture of the cucumber and feta.

Serving Suggestions

• Pair with grilled chicken or fish for a heartier meal.
• Serve with warm pita bread.

FAQ