Ingredients
For the salad
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2 cans (15 oz / 425 g each) chickpeas, drained and rinsed
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1 large cucumber, diced
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1½ cups cherry tomatoes, halved, or 2 medium tomatoes, diced
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½ medium red onion, thinly sliced
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¾ cup crumbled feta cheese
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¼ cup fresh parsley, chopped
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2 tbsp fresh dill, chopped, optional
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¼ tsp black pepper
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Salt, to taste
For the lemon dressing
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3 tbsp extra-virgin olive oil
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2 tbsp fresh lemon juice
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1 tbsp red wine vinegar
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1 tsp Dijon mustard
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1 small garlic clove, minced
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½ tsp dried oregano
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½ tsp honey, optional
Instructions
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Prepare the chickpeas: Drain and rinse the canned chickpeas thoroughly. Let them drain well so the salad does not become watery.
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Chop the vegetables: Dice the cucumber and tomatoes. Thinly slice the red onion and chop the parsley and dill.
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Make the dressing: In a small bowl, whisk together olive oil, lemon juice, red wine vinegar, Dijon mustard, garlic, oregano, and optional honey.
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Combine the salad: Place the chickpeas, cucumber, tomatoes, red onion, and herbs in a large mixing bowl.
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Add the feta: Sprinkle in the crumbled feta and black pepper. Add a little salt only if needed, since feta is already salty.
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Dress the salad: Pour the lemon dressing over the ingredients and toss gently until everything is coated.
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Chill: Refrigerate for 15–20 minutes to allow the flavors to blend.
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Serve: Toss again before serving. Garnish with extra parsley and feta if desired.
Nutrition Information
Estimated per serving, based on 6 servings.
| Nutrient | Approximate amount |
|---|---|
| Calories | 280–340 kcal |
| Protein | 10–13 g |
| Carbohydrates | 25–32 g |
| Total fat | 15–20 g |
| Saturated fat | 4–6 g |
| Fiber | 7–9 g |
| Sugar | 5–8 g |
| Sodium | 350–600 mg |
Nutrition values vary depending on the feta, chickpea brand, and amount of dressing used.
Nut & Allergen Information
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Peanuts and tree nuts: Not intentionally included in this recipe.
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Dairy: Contains feta cheese.
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Mustard: Present in Dijon mustard.
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Gluten: The basic ingredients are generally gluten-free; check packaged ingredients for cross-contact warnings.
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Dairy-free option: Replace feta with a dairy-free alternative or omit it.
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For serious allergies, check all ingredient labels and cross-contact information.
Q/S — Questions & Tips
Q: Can I use dried chickpeas instead of canned?
Yes. Soak dried chickpeas overnight, then cook them until tender before using. Allow them to cool completely first.
Q: Can I make this salad ahead of time?
Yes. Chop the vegetables and prepare the dressing ahead. For the freshest texture, add the dressing shortly before serving or within a few hours of eating.
Q: Can I add more protein?
Absolutely! Grilled chicken, tuna, or boiled eggs can turn this salad into a more filling meal.
Q: Can I make it without feta?
Yes. The salad will still be flavorful thanks to the lemon, garlic, herbs, and olive oil.
Q: How can I reduce the onion’s sharp taste?
Soak the sliced red onion in cold water for 5–10 minutes, then drain and pat dry before adding it.
Q: How should I store leftovers?
Store in an airtight container in the refrigerator and enjoy within 3–4 days. The cucumber may release some liquid as it sits.
Q: Is this salad good for meal prep?
Yes! Divide it into individual containers. Keep the dressing separate if preparing several days in advance, and add it when ready to eat.
Q: Can I freeze it?
Freezing is not recommended because the cucumber and tomatoes become soft and watery after thawing.
Chef’s tip: Dry the chickpeas well and use freshly squeezed lemon juice. These two simple steps help keep the salad fresh, flavorful, and perfectly balanced.