Description
A light and zesty Mediterranean-inspired salad combining protein-rich chickpeas, creamy feta, crisp cucumbers, and a tangy red wine vinaigrette. Perfect for hot summer days, BBQs, or quick weekday lunches, this vibrant salad comes together in just 10 minutes and is a guaranteed crowd-pleaser.
Ingredients
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2 cans chickpeas, drained and rinsed (800g)
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226g feta cheese, crumbled (8 oz)
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1/2 cup (75g) red onion, diced
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1 English cucumber, diced
For the vinaigrette:
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1/2 cup olive or avocado oil (120ml)
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2 tablespoons fresh lemon juice (30ml)
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1 tablespoon lemon zest
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1/4 cup red wine vinegar (60ml)
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1 teaspoon Dijon mustard
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1 teaspoon minced garlic
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1 teaspoon dried oregano
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1 teaspoon dried parsley
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1/4 teaspoon salt (or to taste)
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1/8 teaspoon black pepper (or to taste)
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Optional: 1/4 cup fresh herbs (basil, dill, or mint), chopped
Instructions
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Prepare the Vinaigrette: In a large bowl or jar, whisk together olive oil, lemon juice, zest, red wine vinegar, Dijon, garlic, oregano, parsley, salt, and pepper until emulsified.
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Prepare Chickpeas: Drain and rinse chickpeas thoroughly. Pat them dry with a kitchen towel to remove excess moisture.
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Chop Veggies & Feta: Dice cucumber and red onion. Crumble the feta cheese.
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Combine Ingredients: Add chickpeas, cucumber, red onion, feta, and optional fresh herbs into the bowl with the vinaigrette. Toss gently to combine and coat evenly.
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Chill & Serve: Cover and refrigerate for at least 2 hours to allow flavors to meld. Stir gently before serving.
Notes
Chill for a minimum of 2 hours for best flavor infusion.
Add fresh herbs like dill or mint for an extra pop of freshness.
Substitute apple cider vinegar if red wine vinegar isn’t available.
Can be enjoyed as a light main dish by adding grilled chicken or shrimp.
Leftovers can be stored in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Entrées
- Method: No-Cook
- Cuisine: Mediterranean