Chickpea Cucumber Feta Salad

Welcome to my kitchen! Today, I’m thrilled to share a recipe that has become a staple in my meal rotation due to its simplicity, flavor, and nutritional value. The Chickpea Cucumber Feta Salad is a vibrant dish that brings together a medley of fresh ingredients and zesty flavors, perfect for a quick lunch or a side dish at your next gathering.

Ingredients:

• Chickpeas: 3 cups (440 grams / 15.5 ounces) boiled or canned (If using dried chickpeas, see note on boiling below)
• Cucumber: 170 grams (6 ounces), peeled and diced 1 cm thick
• Red Onion: 40 grams (1.4 ounces), finely chopped
• Dill: 2 ½ tablespoons, minced
• Spearmint: 2 teaspoons, minced
• Extra Virgin Olive Oil: 6 tablespoons
• Fresh Lemon Juice: 2 tablespoons
• Lemon Zest: ½ lemon
• Red Wine Vinegar: 3-4 teaspoons
• Feta Cheese: 100 grams (3.5 ounces), crumbled
• Salt and Pepper: to taste

Instructions:

1. Combine Ingredients: Begin by adding the boiled or canned chickpeas, diced cucumber, and finely chopped red onion to a large mixing bowl. This forms the crunchy and juicy base of your salad.
2. Add Herbs and Seasonings: Sprinkle in the minced dill and spearmint, which provide a fresh, herby flavor that complements the creamy feta and chickpeas beautifully.
3. Dress It Up: Pour in the extra virgin olive oil, fresh lemon juice, and red wine vinegar. Add the zest of half a lemon for that extra punch of citrusy brightness.
4. Toss Gently: Carefully toss all the ingredients together to ensure that everything is evenly coated with the dressing. The gentle tossing helps to keep the chickpeas intact and allows the flavors to meld without crushing the ingredients.
5. Marinate: Allow the salad to marinate in the refrigerator for about 1 hour. This step is crucial as it enhances all the flavors, allowing the herbs and vinegar to permeate the chickpeas and vegetables.
6. Serve: Just before serving, crumble the feta cheese over the top and give the salad a final gentle mix. Season with salt and pepper to your taste.

Prep and Cooking Time:

• Prep Time: 10 minutes
• Total Time: 70 minutes (includes marinating)
• Servings: 4
• Calories per Serving: 554 kcal

Note on Boiling Chickpeas:

If you’re using dried chickpeas, soak them overnight in water, then drain and boil in fresh water for about 1-2 hours until tender. This will give you the freshest, most flavorful chickpeas for your salad.

Serving Suggestions:

This salad pairs wonderfully with grilled meats or can be enjoyed on its own as a light, nutritious meal. Its refreshing taste makes it ideal for summer picnics or as a healthy addition to your meal prep lineup.

Conclusion:

The Chickpea Cucumber Feta Salad is more than just a dish; it’s a celebration of fresh, vibrant ingredients that are both nourishing and delightfully flavorful. Give this recipe a try and add a burst of color and taste to your table. Enjoy your cooking and your meal!

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