Chickpea Cucumber Feta Salad
A quick Chickpea Cucumber Feta Salad made with fresh vegetables and tangy dressing.
Ingredients
- 2 15-ounce cans chickpeas
- 1 large cucumber chopped
- 8 ounces feta cheese diced
- 1/2 cup diced red onion
- 1/4 cup minced basil
- 1/2 cup olive oil
- 1/4 cup white balsamic vinegar
- 2 tablespoons lemon juice
- 2 cloves garlic minced
- 1 teaspoon dried parsley
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
Instructions
- Drain and rinse the chickpeas thoroughly.
- Chop the cucumber, feta cheese, red onion, and basil.
- In a medium mixing bowl, combine chickpeas, cucumber, feta, red onion, and basil.
- In a small bowl or jar, whisk together olive oil, white balsamic vinegar, lemon juice, garlic, dried parsley, Dijon mustard, salt, and pepper.
- Pour the dressing over the salad and toss gently until everything is well coated.
- Chill for 15–20 minutes before serving for best flavor.
Notes
- Substitute parsley for basil if needed.
- For a vegan version, replace feta with plant-based cheese.
- Serve alongside grilled chicken or fish for a complete meal