Ingredients
Salad
- 2 cans (15.5 oz each) chickpeas drained and rinsed; about 480 g drained total
- 1 medium English cucumber about 300 g
- 1 cup grape tomatoes 150 g, halved
- 1/2 cup crumbled feta 75 g
- 1/4 cup finely diced red onion 40 g
- 1/4 cup chopped flat-leaf parsley 15 g
Dressing
- 3 tbsp fresh lemon juice 45 ml
- 2 tbsp extra-virgin olive oil 30 ml
- 1/2 tsp dried oregano
- 1/4 tsp kosher salt
- 1/4 tsp ground black pepper
Equipment
- Colander
- Cutting board
- Chef's knife
- 4-quart mixing bowl
- Small bowl
- Fork
- Serving spoon
- Measuring cup and spoons
Instructions
Prepare and toss
- Rinse the cucumber, tomatoes, parsley and lemon under running water; dry well.
- Drain and rinse the chickpeas in a colander, then shake well to remove excess water.
- Trim and dice the cucumber into roughly ½-inch (1 cm) pieces. Halve the grape tomatoes, finely dice and measure the red onion, and chop and measure the parsley.
- Whisk the measured lemon juice, olive oil, dried oregano, salt and pepper together in a small bowl with a fork.
- Put the chickpeas, cucumber, tomatoes, red onion and parsley in a 4-quart mixing bowl. Pour over the dressing and toss until coated, then gently fold in the crumbled feta.
- Refrigerate for 10 minutes. Toss gently once more, then divide into four generous servings. Refrigerate leftovers promptly.
Video
Notes
Dry the rinsed vegetables and drain the chickpeas well so excess water does not dilute the dressing. The salad is at its crispest on the day it is made; toss again after chilling if liquid gathers at the bottom. Keep refrigerated until serving.
Contains milk from feta. For a dairy-free variation, omit the feta and check all ingredient labels. If you require vegetarian cheese, choose feta made with vegetarian rennet.
The linked Clean & Delicious video demonstrates a related chickpea cucumber salad with mint and a different dressing. Follow the parsley, tomato and oregano quantities here for this version.
Cost is an estimate in USD based on the portions of ingredients used: about $7.20 for the whole recipe or $1.80 per serving. Prices and produce yields vary by location and season.