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Cold chickpea cucumber feta salad in a bowl with red gingham napkin.

Mediterranean Chickpea Cucumber Tomato Feta Salad

Felice Kaufman
This Mediterranean chickpea salad is made with cucumbers, tomatoes, olives, red onion, feta, and herbs, then tossed with a simple lemon vinaigrette made with olive oil, lemon juice, Dijon mustard, garlic, and Italian seasoning.
5
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Prep Time 15 minutes
Total Time 15 minutes
Course Salad, Side Dish
Cuisine Mediterranean
Servings 6 servings
Calories 257.5 kcal

Ingredients
  

FOR THE DRESSING

  • ¼ cup extra-virgin olive oil
  • juice of 2 medium lemons
  • ½ teaspoon Dijon mustard
  • 1 teaspoon minced garlic (1 large clove)
  • 1 teaspoon Italian seasoning
  • ½ teaspoon salt or to taste
  • ¼ teaspoon black pepper

FOR THE SALAD

  • 1 (15 oz) can chickpeas (garbanzo beans) rinsed and drained
  • 2 Persian cucumbers, sliced and quartered
  • 1 cup grape or cherry tomatoes, halved
  • ⅓ cup diced red onion
  • 2 tablespoons finely chopped curly leaf parsley, rinsed to remove sand
  • ½ cup sliced black olives (1 small can)
  • ⅓ cup crumbled feta cheese

Instructions
 

  • Whisk the dressing ingredients together in a small bowl or screw top jar.
  • Dice the salad ingredients and add them to a large mixing bowl. Gently fold the dressing into the salad using a rubber spatula.
    garbanzo bean cucumber tomato salad with dressing
  • Cover the salad with plastic wrap and chill for at least one hour before serving to allow flavors to blend.
  • Season with additional salt and pepper to taste before serving.

Notes

Storage: Store the salad in a covered glass container in the refrigerator for up to 4 days.

Nutrition

Calories: 257.5kcalCarbohydrates: 26.5gProtein: 8.5gTotal Fat: 14.6gSaturated Fat: 2.8gCholesterol: 7.4mgSodium: 477.6mgPotassium: 379.2mgFiber: 7.5gSugar: 5.7g
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