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Crunchy Chickpea Cucumber Salad

Chickpea Cucumber Salad

A fresh and vibrant salad with the cool crunch of cucumber, salty feta, and a zesty lemon dressing. Ready in just 15 minutes, it's perfect as a quick meal or a refreshing side dish.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad
Cuisine: Mediterranean
Calories: 460
Ingredients Method Notes

Ingredients
  

  • 2 x 400g tins of chickpeas rinsed and drained
  • 1 large English cucumber diced (about 350g)
  • 1 small red onion very finely diced (about 75g)
  • 150 g block of feta cheese crumbled
  • 30 g fresh dill finely chopped
  • 30 g fresh flat-leaf parsley finely chopped
For the Dressing
  • 80 ml extra virgin olive oil
  • Juice of 1 large lemon about 60ml
  • 1 teaspoon Dijon mustard
  • 1 clove garlic minced or grated
  • ½ teaspoon sea salt or to taste
  • ¼ teaspoon freshly ground black pepper
  • Genuine Flavour: The taste is incredibly fresh and vibrant. You get the cool crunch from the cucumber a satisfying bite from the chickpeas, a sharp, salty tang from the feta, and a lovely aromatic lift from the fresh dill and parsley. The lemon dressing cuts through it all, making every mouthful bright and zesty.
  • Ready in 15 Minutes: This is a genuinely fast recipe. From gathering your ingredients to having the final dish on the table it takes no more than 15 minutes, making it ideal for those busy evenings.
  • Flexible Recipe: This salad is a fantastic canvas for customisation. You can add a handful of Kalamata olives for a brinier taste toss in some chopped sun-dried tomatoes for sweetness, or even add a cup of cooked quinoa to make it even more substantial.
  • Great for Summer Barbecues: It's an outstanding side dish for any outdoor gathering. It needs no reheating and its refreshing qualities are a welcome contrast to richer grilled foods like these delicious Smashed Burgers Recipe With Crispy Edges.
  • Family Tested: My kids who can be a bit selective with their greens, really enjoy this one. I think it’s the combination of textures and the fact that it doesn't feel like a 'boring' salad that wins them over.

Method
 

  1. Prepare the Chickpeas: After rinsing and draining your chickpeas, place them in a large mixing bowl. Take a fork or a potato masher and gently mash about a quarter of them. This step is optional, but I find that it creates a slightly creamy texture that helps hold the salad together.
  2. Chop the Vegetables: Dice the cucumber into uniform 1cm pieces. Finely dice the red onion – the smaller, the better, so its flavour is present but not overpowering. Add both to the bowl with the chickpeas.
  3. Add the Feta and Herbs: Gently crumble the block of feta cheese over the vegetables. Add the finely chopped fresh dill and parsley to the bowl.
  4. Make the Lemon Vinaigrette: In a small bowl or a jam jar, combine the extra virgin olive oil, fresh lemon juice, Dijon mustard, minced garlic, salt, and black pepper.
  5. Whisk the Dressing: Whisk the dressing ingredients vigorously for about 30 seconds, or if using a jar, seal the lid and shake well. Continue until the dressing emulsifies and looks slightly thickened and creamy. For a great guide on making vinaigrette, Serious Eats has a fantastic deep dive.
  6. Combine and Toss: Pour about two-thirds of the dressing over the salad ingredients in the large bowl. Gently toss everything together until well combined. Have a taste and add more dressing, salt, or pepper as needed.
  7. Let it Mingle (Optional): For the best flavour, I recommend letting the salad sit for 10-15 minutes at room temperature before serving. This allows the ingredients to absorb the dressing and the flavours to meld together beautifully.

Notes

For the best flavor, let the salad sit for 10-15 minutes before serving. It's also highly customizable – try adding Kalamata olives or sun-dried tomatoes.