Simple Chickpea Cucumber Salad
This Simple Chickpea Cucumber Salad is one of those recipes you’ll make on repeat all summer long. Crisp Persian cucumbers, hearty chickpeas, creamy feta, fresh mint, and a bright lemon vinaigrette come together in just 10 minutes for a salad that’s fresh, flavorful, and incredibly versatile. Enjoy it as an easy side dish, or add your favorite protein for a satisfying lunch that’s perfect for meal prep.
Ingredients
Dressing
3 tablespoons extra virgin oil
3 tablespoons lemon juice
1/2 teaspoon Dijon mustard
1 clove garlic crushed
Salad
1 (15-ounce) can chickpeas drained and rinsed
6 (about 14 ounces) Persian cucumbers sliced into quarter moons
1/2 cup feta cheese crumbled
1/4 cup finely chopped mint
Instructions
Salad Dressing
In a small spouted cup or mason jar, combine extra virgin olive oil, lemon juice, dijon mustard, garlic, salt, and pepper. Whisk (or shake) until well combined.
Salad
Drain and rinse the chickpeas before placing into a large bowl. Add the cucumbers, red onion, feta and mint.
Drizzle the dressing over the salad and gently toss until all the beans and veggies are coated in the seasoning. Adjust seasonings and enjoy!
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
Nutrition
Serving: 1serving | Calories: 110kcal | Carbohydrates: 4g | Protein: 2g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 11mg | Sodium: 343mg | Potassium: 114mg | Fiber: 0.5g | Sugar: 2g | Vitamin A: 113IU | Vitamin C: 5mg | Calcium: 74mg | Iron: 0.3mg