Description
A vibrant, no-cook summer side dish featuring chickpeas, cucumber, feta, and olives tossed in a tangy lemon-oregano dressing. It improves with time and pairs perfectly with grilled meats.
Ingredients
Scale
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 1 large English cucumber, chopped into half-moons or cubes
- 1 small red onion, finely diced
- 1 cup crumbled feta cheese
- 1/2 cup Kalamata olives, pitted and halved
- 2 tablespoons fresh dill, chopped
- 1 tablespoon fresh mint, chopped (optional)
- 1/4 cup extra virgin olive oil
- 3 tablespoons fresh lemon juice
- 1 clove garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon Dijon mustard
- Salt and black pepper to taste
Instructions
- Drain and rinse the chickpeas thoroughly in a colander to remove excess sodium and metallic taste. Shake off excess water and place in a large mixing bowl.
- Dice the red onion and chop the cucumber into half-moons or small cubes. If using cherry tomatoes, halve them. Chop the fresh dill and mint.
- In a small bowl or jar, whisk together the olive oil, fresh lemon juice, minced garlic, dried oregano, Dijon mustard, salt, and pepper until emulsified and creamy.
- Pour the dressing over the chickpeas and vegetables. Add the crumbled feta and halved olives.
- Toss everything together gently but thoroughly until all ingredients are coated in the dressing.
- Cover the bowl and refrigerate for at least 15-30 minutes to allow flavors to meld.
- Taste and adjust seasoning with salt or lemon if needed before serving cold or at room temperature.
Notes
For best results, rinse chickpeas well to remove metallic taste. Use English cucumbers to prevent watery salad; if using standard cucumbers, scoop out seeds. The salad tastes better after resting in the fridge for 15-30 minutes. Do not freeze as cucumbers and feta do not freeze well. Store in an airtight container in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 4
- Sodium: 450
- Fat: 18
- Saturated Fat: 6
- Carbohydrates: 22
- Fiber: 6
- Protein: 8
Keywords: Mediterranean chickpea salad, no-cook salad, summer side dish, healthy salad, vegan option, gluten-free, quick recipes, meal prep