Chickpea Cucumber Feta Salad: A Fresh Fun Twist for Lunch
This Chickpea Cucumber Feta Salad is a refreshing and nutritious summer dish, perfect for a light lunch or side.
Equipment
- - Mixing bowl
- small bowl or jar
- Whisk
Ingredients
For the Salad
- 1 can chickpeas drained and rinsed
- 1 large cucumber chopped
- ½ cup feta cheese crumbled
- ¼ cup red onion diced
- ¼ cup basil fresh and chopped
For the Dressing
- ¼ cup olive oil
- 2 tablespoons white balsamic vinegar
- 1 tablespoon lemon juice
- 1 clove garlic minced
- 1 teaspoon dried parsley
- 1 teaspoon Dijon mustard
- ¼ teaspoon salt
- ¼ teaspoon pepper freshly cracked
Instructions
Preparation Steps
- Drain and rinse the chickpeas under cold water.
- Chop the cucumber, feta cheese, red onion, and basil into bite-sized pieces.
- In a medium mixing bowl, combine the chickpeas, chopped cucumber, feta cheese, diced red onion, and minced basil.
- In a small bowl or jar, combine the olive oil, white balsamic vinegar, lemon juice, minced garlic, dried parsley, Dijon mustard, salt, and pepper. Whisk or shake until fully blended.
- Pour the dressing over the salad mixture and stir gently to coat all ingredients thoroughly.
- Optional: Garnish with additional basil before serving.
Notes
Chill for at least 30 minutes after dressing for best flavor. Enjoy fresh and avoid freezing the salad.