Mediterranean Chickpea with Cucumber (Printable Version)
A vibrant Mediterranean mix of chickpeas, crisp cucumber, tomatoes, and herbs with a zesty lemon-oil dressing. Perfect light meal or side.
# What You Need:
→ Vegetables
01 - 1 large English cucumber, diced
02 - 1 cup cherry tomatoes, halved
03 - 1 small red onion, finely diced
04 - 1 red bell pepper, diced
→ Legumes
05 - 1 can (15 ounces) chickpeas, drained and rinsed
→ Fresh Herbs
06 - 1/4 cup fresh parsley, finely chopped
07 - 2 tablespoons fresh mint, finely chopped
→ Dressing
08 - 3 tablespoons extra virgin olive oil
09 - 2 tablespoons freshly squeezed lemon juice
10 - 1 garlic clove, minced
11 - 1/2 teaspoon dried oregano
12 - 1/4 teaspoon sea salt
13 - 1/4 teaspoon freshly ground black pepper
→ Optional Additions
14 - 1/3 cup crumbled feta cheese
15 - 1/4 cup Kalamata olives, pitted and sliced
# How to Make It:
01 - In a large salad bowl, combine the diced cucumber, halved cherry tomatoes, finely diced red onion, diced red bell pepper, and the drained and rinsed chickpeas.
02 - Incorporate the chopped fresh parsley and mint; gently toss to evenly distribute the herbs.
03 - In a small mixing bowl, whisk together the extra virgin olive oil, fresh lemon juice, minced garlic, dried oregano, sea salt, and freshly ground black pepper until fully emulsified.
04 - Pour the prepared dressing over the salad ingredients and toss thoroughly to ensure all components are uniformly coated.
05 - If desired, sprinkle crumbled feta cheese and sliced Kalamata olives on top prior to serving.
06 - Taste the salad and adjust seasoning as needed. Serve immediately for optimal freshness, or chill for 30 minutes to allow the flavors to meld further.
# Expert Advice:
01 -
- It's your go-to for a vibrant meal that comes together in mere minutes — no cooking required.
- This salad delivers a burst of fresh, zesty flavor that brightens any plate, and it somehow tastes even better the next day.
02 -
- The fresh herbs are absolutely non-negotiable; they elevate this from a good salad to an unforgettable one.
- While you can dig in immediately, giving it just 30 minutes to chill in the fridge allows all those beautiful flavors to truly get to know each other.
03 -
- To tame the bite of raw red onion, finely dice it and let it sit in a bowl of ice water for 10-15 minutes before draining thoroughly; it makes a world of difference.
- Always, *always* use freshly squeezed lemon juice for the dressing — the bottled stuff just doesn't have that bright, zesty punch this salad craves.