Easy Chickpea and Cucumber Salad
A simple chickpea and cucumber salad with fresh herbs, lemon, and feta. No cooking required and ready in just 10 minutes.
Servings 4
Calories 146kcal
Ingredients
- 1 can 15 oz chickpeas, drained and rinsed
- 4-5 Persian cucumbers diced
- ¼ small red onion thinly sliced
- ¼ cup fresh mint chopped
- 2-3 tablespoons fresh parsley chopped
- 2-3 tablespoons olive oil
- 1-2 tablespoons lemon juice or white wine vinegar
- ½-1 teaspoon sugar or honey
- ½ teaspoon ground cumin
- ¼ teaspoon chili flakes
- ¼ cup feta cheese crumbled
- Salt and black pepper to taste
Instructions
- Add chickpeas, cucumbers, and red onion to a large bowl.
- Add mint and parsley and toss gently.
- In a small bowl, whisk together cumin, chili flakes, sugar (or honey), salt, pepper, olive oil, and lemon juice.
- Pour dressing over the salad and toss to coat.
- Sprinkle feta on top. Taste and adjust seasoning as needed.
- Serve immediately or chill for 20–30 minutes before serving.
Notes
- Skip the feta to keep the salad dairy-free or vegan.
- This salad tastes even better after chilling.
- Add grilled chicken, shrimp, or halloumi to make it a meal.
Nutrition
Calories: 146kcal | Carbohydrates: 20g | Protein: 8g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 8mg | Sodium: 428mg | Potassium: 303mg | Fiber: 6g | Sugar: 2g | Vitamin A: 444IU | Vitamin C: 9mg | Calcium: 109mg | Iron: 2mg