Description
A bright, citrusy salad featuring creamy chickpeas, crunchy cucumbers, and a zesty dressing, perfect for pairing with baked goods.
Ingredients
- 2 (15 oz) cans chickpeas, drained and rinsed
- 1 large English cucumber, diced
- 1/2 cup cherry tomatoes, halved
- 1/4 red onion, thinly sliced
- 1/2 cup crumbled feta
- 1/4 cup chopped fresh parsley
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons lemon juice (fresh)
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1/2 teaspoon ground cumin
- Salt and freshly ground black pepper, to taste
- Optional: toasted pumpkin seeds or chopped walnuts for crunch
Instructions
- Prep the ingredients: Drain and rinse the chickpeas. Dice the cucumber into bite-sized pieces, halve the cherry tomatoes, thinly slice the red onion, and crumble the feta.
- Make the dressing: In a small bowl, whisk together olive oil, lemon juice, red wine vinegar, Dijon mustard, honey, cumin, salt, and pepper until emulsified.
- Combine salad: In a large bowl, add chickpeas, cucumber, tomatoes, onion, and parsley. Pour the dressing over the salad and toss gently to coat everything evenly.
- Add the feta: Sprinkle crumbled feta on top and toss lightly once more to distribute it without breaking it down entirely.
- Rest and serve: Let the salad rest for at least 10 minutes so the flavors meld. Serve chilled or at room temperature.
Notes
For best texture, eat within two days or keep dressing separate. This salad is flexible and can be customized with different herbs or added proteins.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean