Description
This Mediterranean inspired Chickpea Cucumber Salad is a great meal prep recipe for a weekday lunch – full of flavor & nutrition and ready in 10 minutes. Protein-packed chickpeas are combined with crisp cucumbers, juicy tomatoes, fresh herbs, and creamy feta cheese in a bright lemon vinaigrette.
Ingredients
- 1 can chickpeas (garbanzo beans), 15 oz, rinsed and drained
- 1 cup cherry tomatoes, halved or quartered (about 15 tomatoes)
- 4 Persian cucumbers, diced (or 1 English cucumber)
- ¼ cup red onion, diced (about a quarter of an onion)
- ¼ cup fresh parsley, chopped (more to taste)
- 2 tablespoon fresh dill, chopped (more to taste)
- ½ cup crumbled feta cheese (4 oz or half a block)
- For Dressing:
- 1 tablespoon extra virgin olive oil
- 2 tablespoon white wine vinegar or apple cider vinegar
- Juice of 1 lemon (about 2–3 tablespoon)
- ½ teaspoon garlic powder (more to taste)
- ½ teaspoon salt (more to taste)
- Black pepper to taste
Instructions
1. Drain and rinse a can of chickpeas. Dice the cucumber and tomatoes, and chop the red onion and fresh herbs. In a medium bowl, combine the salad ingredients including cucumbers, tomatoes, red onion, fresh herbs and chickpeas.
2. Top the salad ingredients with the dressing ingredients. Toss until everything is coated.
3. Add crumbled feta on top and gently toss again.
Notes
To save time, use canned chickpeas. Rinse your chickpeas to improve flavor and texture.
Buy a block of feta and crumble it yourself for the best flavor.
Use freshly squeezed lemon juice if possible.
Store in an airtight container in the fridge for up to 3–4 days.
This salad provides plant-based protein, dietary fiber, and heart-healthy fats. Chickpeas are rich in vitamins B6 and B12 and support gut and brain health. This recipe is vegetarian and gluten-free.
Nutrition
- Serving Size: 1.5 cup
- Calories: 200
- Sugar: 5g
- Sodium: 1077mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 11mg