Mediterranean Chickpea Cucumber Feta (Print version)

Crisp vegetables with creamy feta and chickpeas dressed in a lemon-oregano vinaigrette for a fresh twist.

# What You Need:

→ Vegetables

01 - 1 large cucumber, diced
02 - 1 cup cherry tomatoes, halved
03 - 1/2 red onion, thinly sliced
04 - 1 red bell pepper, diced
05 - 1/4 cup fresh parsley, chopped

→ Legumes

06 - 1 can (15 oz) chickpeas, drained and rinsed

→ Cheese

07 - 3.5 oz feta cheese, crumbled

→ Dressing

08 - 3 tbsp extra-virgin olive oil
09 - 2 tbsp freshly squeezed lemon juice
10 - 1 tsp dried oregano
11 - 1 garlic clove, minced
12 - 1/2 tsp sea salt
13 - 1/4 tsp freshly ground black pepper

# Directions:

01 - In a large salad bowl, combine the diced cucumber, halved cherry tomatoes, thinly sliced red onion, diced bell pepper, chopped parsley, and drained chickpeas.
02 - In a small bowl or jar, whisk together the extra-virgin olive oil, freshly squeezed lemon juice, dried oregano, minced garlic, sea salt, and freshly ground black pepper until well blended.
03 - Pour the prepared dressing over the salad mixture and toss gently to combine all ingredients evenly.
04 - Add the crumbled feta cheese and toss lightly, or sprinkle on top for visual presentation.
05 - Serve immediately for maximum crispness, or chill for 20 to 30 minutes to allow flavors to meld together.

# Expert Advice:

01 -
  • It comes together in the time it takes to have a cup of coffee, no cooking required.
  • The combination of creamy feta and zesty lemon dressing makes your taste buds feel like they're on a Greek island.
  • It actually tastes better the next day, so meal prep becomes your secret weapon.
02 -
  • If you add the dressing too far ahead, the vegetables start to weep and the salad becomes watery—dress it right before serving or just before chilling, not hours in advance.
  • A can of chickpeas that isn't rinsed will turn your vinaigrette cloudy and starchy, so take the thirty seconds to drain and rinse them properly.
03 -
  • Make the dressing in a jar and shake it every time you serve—it separates as it sits, and that shake brings it back to life.
  • If you're taking this somewhere, pack the dressing separately and dress the salad right before eating so it doesn't get soggy on the drive.
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