Chickpea Salad with Cucumber and Feta

Difficulty:

2/5

Serves:

4 PEOPLE

Chickpea Salad with Cucumber and Feta

This vibrant chickpea salad combines tender, nutty chickpeas with crisp cucumber, sweet red pepper, and briny kalamata olives for a refreshing Mediterranean-inspired dish. Fresh herbs—parsley and mint—add brightness, while crumbled feta lends a creamy, salty contrast. Dressed simply with olive oil and lemon juice, it’s distinctive for its effortless layering of textures and flavors, creating a light yet satisfying salad that’s perfect as a side or a vegetarian main.

Ingredients:

2 28 oz (794 g) cans chickpeas
1 large cucumber, diced small
2 shallots, halved and finely sliced
1 red bell pepper, seeded and cut into 1/2 inch (1.3 cm) cubes
1 small bunch parsley, finely chopped
¼ cup (15 g) mint, thinly sliced
1/2 cup (67 g) pitted kalamata olives
1/2 cup (56 g) feta cheese, crumbled
1/4 cup (59 ml) olive oil
Juice of 2 lemons
Salt and pepper to taste

Method:

Rinse chickpeas thoroughly in a sieve under running water and shake in the sieve until mostly dry.

Transfer chickpeas to a mixing bowl along with the cucumber, shallots, red bell pepper, parsley, mint, kalamata olives, and feta. Add the olive oil and lemon juice, season generously with salt and pepper, and toss to combine.