Description
Mediterranean Chickpea Cucumber Feta Salad brings zesty Mediterranean flavors to your table with crisp ingredients and tangy dressing. Fresh vegetables and herbs create a refreshing lunch or side dish perfect for summer gatherings.
Ingredients
Scale
- 3 cups (440 g / 15.5 oz) chickpeas, boiled or canned
- 170 g (6 oz) cucumber, peeled and diced
- 100 g (3.5 oz) feta cheese, crumbled
- 40 g (1.4 oz) red onion, finely chopped
- 2.5 tbsps dill, minced
- 2 tsps spearmint, minced
- 6 tbsps extra virgin olive oil
- 2 tbsps fresh lemon juice
- 0.5 lemon, zested
- 3–4 tsps red wine vinegar
- Salt and pepper to taste
Instructions
- Prepare Ingredients: Thoroughly drain and rinse chickpeas under cold water, ensuring complete removal of excess liquid. Dice cucumber into uniform small cubes and finely mince red onion for consistent texture and flavor distribution.
- Herb Preparation: Delicately chop fresh dill and spearmint leaves, releasing their aromatic oils and maximizing flavor potential.
- Dressing Creation: In a separate bowl, whisk extra virgin olive oil, fresh lemon juice, and red wine vinegar. Grate lemon zest directly into the mixture, adding an intense citrusy brightness.
- Salad Assembly: Combine chickpeas, cucumber, and red onion in a spacious mixing bowl. Sprinkle chopped herbs evenly over the vegetables, ensuring comprehensive coverage.
- Flavor Infusion: Gently pour prepared dressing over salad ingredients, using a delicate folding technique to coat everything without compromising the ingredients’ integrity.
- Marination: Refrigerate the salad for 45-60 minutes, allowing flavors to harmonize and intensify.
- Final Touches: Before serving, crumble feta cheese over the top. Season with kosher salt and freshly ground black pepper, giving a final gentle toss to integrate all flavors.
- Serving: Present chilled as a refreshing side dish or light meal, showcasing the vibrant ingredients and complex flavor profile.
Notes
- Optimize Chickpea Drainage: Thoroughly rinse canned chickpeas to remove excess sodium and starchy liquid, ensuring a crisp, clean taste in the salad.
- Precision in Chopping: Cut cucumber and red onion into uniform, small pieces to create balanced texture and ensure even flavor distribution in every bite.
- Herb Infusion Technique: Finely chop fresh dill and spearmint to release maximum aromatic oils, elevating the salad’s flavor complexity and freshness.
- Marination Magic: Refrigerate the salad for at least 45 minutes to allow ingredients to meld, deepening the overall taste profile and enhancing the dressing’s absorption.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Lunch, Snacks, Appetizer
- Method: Blending
- Cuisine: Greek
Nutrition
- Serving Size: 5
- Calories: 263
- Sugar: 2 g
- Sodium: 300 mg
- Fat: 19 g
- Saturated Fat: 3 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 6 g
- Protein: 9 g
- Cholesterol: 12 mg