Simple Chickpea Cucumber Salad: Quick, Healthy, and Delicious

Enjoy a refreshing and nutritious Simple Chickpea Cucumber Salad, perfect for busy days and packed with Mediterranean flavors.

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Prep Time 10

Total Time 10

Servings: 4 servings

Course: Lunch

Cuisine: Mediterranean

Calories: 230

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salad

1 can Chickpeas canned, rinsed and drained
1-2 pieces Cucumbers diced into 1/4-inch pieces
1 medium Red Onion soaked in cold water briefly
1/4 cup Fresh Dill or mint for variation
1/2 cup Feta Cheese crumbled or substitute with Greek yogurt

For the Dressing

1/4 cup Olive Oil extra virgin
2 tablespoons Lemon Juice freshly squeezed
1 teaspoon Mustard for emulsification
1 teaspoon Za’atar or substitute with oregano or thyme
1 teaspoon Honey or substitute with maple syrup for vegan option
to taste pinch Salt and Black Pepper for seasoning

Equipment

Mixing bowl
small jar with lid
spatula

Method

Preparation Steps

Drain and rinse the chickpeas under cold water and pat dry.
Dice cucumbers into 1/4-inch pieces and soak diced onion in ice water for 5 minutes.
Chop fresh dill or mint.
In a jar, combine olive oil, lemon juice, mustard, za’atar, honey, salt, and pepper. Shake well.
In a bowl, fold together chickpeas, cucumbers, drained onion, and herbs. Drizzle with dressing and toss gently.
Serve in a colorful bowl, topped with crumbled feta and additional dill.

Nutrition

Serving: 1servingCalories: 230kcalCarbohydrates: 22gProtein: 9gFat: 13gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 15mgSodium: 300mgPotassium: 350mgFiber: 6gSugar: 2gVitamin A: 500IUVitamin C: 10mgCalcium: 100mgIron: 2mg

Notes

For best texture, dress the salad just before serving. It can be stored for up to 3 days; drain excess liquid before storage.

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