Marinated Chickpea Cucumber Salad
Marinated Chickpea Cucumber Salad
Ingredients
For the Salad
- 2 chickpeas, cans, drained and rinsed
- 2 cucumbers, large, diced
- 1/2 red onion, small, thinly sliced
- 1 cup cherry tomatoes, halved
- 1/2 cup feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh dill, chopped
For the Marinade
- 1/4 cup extra-virgin olive oil
- 3 tablespoons fresh lemon juice
- 1 tablespoon red wine vinegar
- 1 teaspoon dried oregano
- 1 garlic, clove, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- 1
Begin by preparing all the salad components. Dice the 2 large cucumbers, thinly slice the 1/2 small red onion, halve the 1 cup of cherry tomatoes, chop the 1/4 cup of fresh parsley, and chop the 2 tablespoons of fresh dill.
⏱️ 10 min
- 2
Add the prepared ingredients to a large bowl: the 2 cans of drained and rinsed chickpeas, diced cucumbers, halved cherry tomatoes, thinly sliced red onion, 1/2 cup of crumbled feta cheese, chopped fresh parsley, and chopped fresh dill.
⏱️ 2 min
- 3
In a separate small bowl, combine all the marinade ingredients. Pour in the 1/4 cup of extra-virgin olive oil, add the 3 tablespoons of fresh lemon juice, 1 tablespoon of red wine vinegar, 1 teaspoon of dried oregano, 1 minced clove of garlic, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.
⏱️ 3 min
- 4
Whisk the marinade ingredients together thoroughly until well combined.
⏱️ 1 min
- 5
Pour the prepared marinade over the salad ingredients in the large bowl.
⏱️ 1 min
- 6
Gently toss the salad to ensure all ingredients are evenly coated with the marinade.
⏱️ 3 min
- 7
Cover the bowl with a lid or plastic wrap and refrigerate for at least 30 minutes. For even more flavor, it can be refrigerated overnight.
⏱️ 30 min
- 8
Before serving, toss the salad again. Serve in a bowl and, optionally, add a little extra crumbled feta cheese and fresh herbs on top for garnish.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Marinated Chickpea Cucumber Salad
For the Salad
- 2 chickpeas, cans, drained and rinsed
- 2 cucumbers, large, diced
- 1/2 red onion, small, thinly sliced
- 1 cup cherry tomatoes, halved
- 1/2 cup feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh dill, chopped
For the Marinade
- 1/4 cup extra-virgin olive oil
- 3 tablespoons fresh lemon juice
- 1 tablespoon red wine vinegar
- 1 teaspoon dried oregano
- 1 garlic, clove, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- 1
Begin by preparing all the salad components. Dice the 2 large cucumbers, thinly slice the 1/2 small red onion, halve the 1 cup of cherry tomatoes, chop the 1/4 cup of fresh parsley, and chop the 2 tablespoons of fresh dill.
⏱️ 10 min - 2
Add the prepared ingredients to a large bowl: the 2 cans of drained and rinsed chickpeas, diced cucumbers, halved cherry tomatoes, thinly sliced red onion, 1/2 cup of crumbled feta cheese, chopped fresh parsley, and chopped fresh dill.
⏱️ 2 min - 3
In a separate small bowl, combine all the marinade ingredients. Pour in the 1/4 cup of extra-virgin olive oil, add the 3 tablespoons of fresh lemon juice, 1 tablespoon of red wine vinegar, 1 teaspoon of dried oregano, 1 minced clove of garlic, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.
⏱️ 3 min - 4
Whisk the marinade ingredients together thoroughly until well combined.
⏱️ 1 min - 5
Pour the prepared marinade over the salad ingredients in the large bowl.
⏱️ 1 min - 6
Gently toss the salad to ensure all ingredients are evenly coated with the marinade.
⏱️ 3 min - 7
Cover the bowl with a lid or plastic wrap and refrigerate for at least 30 minutes. For even more flavor, it can be refrigerated overnight.
⏱️ 30 min - 8
Before serving, toss the salad again. Serve in a bowl and, optionally, add a little extra crumbled feta cheese and fresh herbs on top for garnish.
⏱️ 1 min