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Isabella

Cucumber Chickpea Salad with Feta & Lemon: Discover Freshness!

A refreshing and nutritious Cucumber Chickpea Salad with Feta & Lemon, perfect for a light meal or side dish.
Print Recipe
Prep Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Salad
Cuisine: Mediterranean
Calories: 220
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 cup canned chickpeas drained and rinsed
  • 1 large cucumber diced
  • 1 cup cherry tomatoes halved
  • 1/2 red onion finely chopped
  • 1/2 cup feta cheese crumbled
  • 1/4 cup fresh parsley chopped
  • 1/4 cup olive oil
  • 2 tablespoons lemon juice
  • 1 teaspoon dried oregano
  • Salt and pepper to taste

Method
 

  1. In a large bowl, combine the chickpeas, diced cucumber, cherry tomatoes, red onion, feta cheese, and parsley.
  2. In a separate small bowl, whisk together the olive oil, lemon juice, dried oregano, salt, and pepper.
  3. Pour the dressing over the salad ingredients and toss gently to combine.
  4. Let the salad sit for at least 15 minutes to allow the flavors to meld.
  5. Serve chilled or at room temperature.

Nutrition

Serving: 1servingCalories: 220kcalCarbohydrates: 18gProtein: 8gFat: 14gSaturated Fat: 4gPolyunsaturated Fat: 10gCholesterol: 20mgSodium: 300mgFiber: 5gSugar: 3g

Notes

  • Add diced bell peppers or avocado for extra flavor and nutrition.
  • For a spicier kick, include a pinch of red pepper flakes or diced jalapeños.

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