Cucumber Chickpea Feta Salad
Crunchy cucumber, juicy tomatoes, chickpeas and briny feta tossed in a bright lemon-oregano dressing. A no-cook salad that holds up for lunches and picnics.
- Prep
- 15 min
- Cook
- 0 min
- Total
- 15 min
- Serves
- 4
Feta and olives are already salty, so taste before adding extra salt. If you are making this ahead, keep the dressing and feta separate and toss them in just before serving so the cucumbers stay crisp. It is lovely stuffed into warm pita or spooned over grilled chicken.
Method
-
In a small bowl or jar, whisk or shake the olive oil, lemon juice, oregano, salt and pepper until combined.
-
In a large bowl, combine the cucumbers, chickpeas, tomatoes, olives and parsley.
-
Pour the dressing over the vegetables and toss gently to coat.
-
Add the feta and fold it in lightly so it stays in chunks.
-
Let the salad sit for so the flavors meld, then taste and add more salt or lemon juice if needed. Serve cool or at room temperature.
Tap a number to check off a step. Tap a green time to start a timer.
