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Simple Chickpea Cucumber Salad Recipe

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3.9 from 13 reviews

A refreshing and simple chickpea cucumber salad bursting with Mediterranean flavors, featuring crisp Persian cucumbers, creamy feta, and a tangy lemon Dijon dressing. Ready in just 15 minutes, this wholesome salad is perfect as a light lunch or a nutritious side dish.

  • Total Time: 15 minutes
  • Yield: 6 servings

Ingredients

Dressing

  • 3 tablespoons extra virgin olive oil
  • 3 tablespoons lemon juice
  • 1/2 teaspoon Dijon mustard
  • 1 clove garlic, crushed
  • 1/2 teaspoon sea salt
  • Freshly ground black pepper, to taste

Salad

  • 1 (15-ounce) can chickpeas, drained and rinsed
  • 6 Persian cucumbers (about 14 ounces), sliced into quarter moons
  • 1/3 cup red onion, thinly sliced
  • 1/2 cup feta cheese, crumbled
  • 1/4 cup finely chopped fresh mint

Instructions

  1. Prepare the Salad Dressing: In a small spouted cup or mason jar, combine extra virgin olive oil, lemon juice, Dijon mustard, crushed garlic, sea salt, and freshly ground black pepper. Whisk or shake vigorously until the dressing is well emulsified and smooth.
  2. Prepare the Salad Base: Drain and thoroughly rinse the chickpeas under cold water to remove any excess sodium and canning liquid. Place them into a large mixing bowl.
  3. Add Fresh Vegetables and Cheese: To the chickpeas, add the sliced Persian cucumbers, thinly sliced red onion, crumbled feta cheese, and finely chopped mint. Gently mix these ingredients to combine without bruising the cucumbers or feta.
  4. Toss the Salad: Drizzle the prepared dressing evenly over the chickpea and vegetable mixture. Gently toss the salad until all the ingredients are coated evenly with the dressing and infused with flavor. Taste and adjust the seasoning with additional salt, pepper, or lemon juice as desired.
  5. Serve: Serve the salad immediately for the freshest taste, or refrigerate for 10-15 minutes to allow the flavors to meld. Enjoy this light, flavorful salad as a main or side dish.

Notes

  • Use Persian cucumbers for their tender skin and mild flavor; regular cucumbers can be substituted but may require peeling.
  • For a vegan version, omit the feta or substitute with a plant-based cheese alternative.
  • For extra crunch, consider adding toasted pine nuts or sliced almonds.
  • Store leftovers covered in the refrigerator for up to 2 days; the salad is best enjoyed fresh.
  • Adjust lemon juice and seasoning to taste to balance acidity and saltiness perfectly.
  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Category: Salad
  • Method: No-Cook
  • Cuisine: Mediterranean
  • Diet: Vegetarian

Find it online: https://avascooking.com/simple-chickpea-cucumber-salad-recipe/