Description
A refreshing and healthy chickpea salad featuring crisp cucumber, tangy feta cheese, and a zesty lemon-oregano dressing. Perfect for meal prep, this no-cook salad is easy to assemble, packed with protein and flavor, and chilled to enhance its fresh ingredients.
Ingredients
Scale
Salad Ingredients
- 1 can Chickpeas (rinsed and drained, approx. 15 oz)
- 1 large English Cucumber (diced, about 2 cups)
- 1/2 cup Red Onion (diced)
- 1 cup Feta Cheese (crumbled)
- Fresh Herbs (like basil or mint, to taste)
Dressing Ingredients
- 1/4 cup Olive Oil or Avocado Oil
- 2 tablespoons Lemon Juice (freshly squeezed)
- 1 tablespoon Lemon Zest
- 2 tablespoons Red Wine Vinegar
- 1 teaspoon Dijon Mustard
- 1 teaspoon Dried Oregano
- 1 clove Garlic (minced)
- Salt (to taste)
- Black Pepper (to taste)
- Additional dried oregano, garlic powder, and parsley for seasoning (to taste)
Instructions
- Prepare the dressing: In a mixing bowl or mason jar, whisk together the olive or avocado oil, red wine vinegar, lemon juice and zest, Dijon mustard, dried oregano, minced garlic, salt, and black pepper until the dressing is well blended and emulsified.
- Prepare the salad ingredients: Rinse and drain the canned chickpeas thoroughly. Dice the English cucumber and red onion, crumble the feta cheese, and chop any fresh herbs you plan to use.
- Combine salad components: In a large bowl, combine the chickpeas, diced cucumber, diced red onion, crumbled feta, and chopped fresh herbs. Pour the dressing over the mixture and gently toss everything together until evenly coated.
- Chill the salad: Cover the bowl tightly with plastic wrap or transfer salad to an airtight container, then refrigerate for at least 2 hours to allow flavors to meld and the salad to chill.
- Serve: After chilling, give the salad a final gentle toss and season with additional salt and pepper if needed. Serve chilled as a refreshing side or main dish.
Notes
- This salad is best enjoyed fresh but can be stored covered in the refrigerator for up to 3 days.
- For added crunch, you can sprinkle toasted pine nuts or walnuts before serving.
- If you prefer a vegan version, substitute the feta cheese with a plant-based cheese alternative or omit it altogether.
- Adjust the amount of garlic and herbs to your taste preferences.
- This salad pairs well with grilled meats or can be enjoyed as a light vegetarian meal.
