Cucumber Chickpea Salad with Feta & Lemon
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This vibrant salad is a refreshing spin on a classic Greek favorite—featuring crisp cucumber, sweet red bell pepper, crunchy chickpeas, and creamy feta, all brought together by a bright, lemony olive oil dressing. Perfect as a light lunch or a make-ahead dinner side.
Ingredients (serves 4):
Image source: EatingWell
Ingredients (serves 4):
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons lemon juice
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 (15 oz) can chickpeas, rinsed and drained
- 2 cups diced cucumber
- ⅓ cup crumbled feta cheese
- ¼ cup finely chopped red onion
- ¼ cup diced red bell pepper
- 2 tablespoons chopped fresh dill
- In a large bowl, whisk together olive oil, lemon juice, salt, and pepper.
- Add chickpeas, cucumber, feta, red onion, bell pepper, and dill; toss gently until everything is evenly coated.
- Enjoy it right away, or chill to let the flavors meld—the salad stores well for 2–3 days in the fridge.
