Description
This chickpea feta salad combines cucumbers, feta cheese, and a bold red wine vinaigrette for a fresh summer dish.
Ingredients
Scale
- 2 cans chickpeas, drained and rinsed
- 8 oz feta cheese, crumbled
- 1 English cucumber, diced
- 1/2 cup red onion, diced
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 2 tbsp lemon juice
- 1 tbsp lemon zest
- 1 tsp Dijon mustard
- 1 tsp dried oregano
- 1 tsp dried parsley
- 1 tsp garlic powder
- 1/4 tsp salt
- 1/8 tsp black pepper
- 1/4 cup fresh herbs
Instructions
- Whisk all dressing ingredients together until smooth
- Add chickpeas to dressing and toss
- Add cucumber, onion, feta, and herbs
- Mix gently until combined
- Chill for two hours before serving
Notes
- Salad keeps up to four days refrigerated
- Use English cucumbers for best texture
- Stir before serving
- Prep Time: 10 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 285
- Sugar: 2
- Sodium: 541
- Fat: 27
- Saturated Fat: 6
- Unsaturated Fat: 20
- Trans Fat: 0.1
- Carbohydrates: 6
- Fiber: 1
- Protein: 6
- Cholesterol: 34