Lemony Chickpea Feta Salad
This vibrant salad is packed with protein-rich chickpeas, crisp cucumbers, juicy tomatoes, and tangy feta, all tossed in a zesty lemon dressing. It’s refreshing, quick to prepare, and perfect as a side dish or a light main meal.
Prep time: 15 minutes
Cook time: 0 minutes
Total time: 15 minutes
Servings:4
Ingredients
2 cans (15 oz each) chickpeas, drained and rinsed (or 3 cups cooked chickpeas)
1 cup cucumber, diced
1 cup cherry tomatoes, halved
½ small red onion, finely diced
½ cup feta cheese, crumbled
¼ cup fresh parsley, chopped
2 tbsp fresh dill
Lemon Dressing:
3 tbsp extra virgin olive oil
2 tbsp fresh lemon juice (about 1 large lemon)
1 tsp lemon zest
1 tsp honey (or maple syrup)
1 tsp Dijon mustard
½ tsp salt
¼ tsp black pepper
Instructions
Prepare the vegetables: Dice cucumber, halve tomatoes, finely chop onion, and chop herbs.
Mix the salad: In a large bowl, combine chickpeas, cucumber, tomatoes, onion, feta, parsley, and dill.
Make the dressing: In a small jar or bowl, whisk together olive oil, lemon juice, lemon zest, honey, Dijon mustard, salt, and pepper until smooth.
Toss & serve: Pour the dressing over the salad, toss gently to coat, and adjust seasoning to taste.
Chill (optional): For best flavor, refrigerate 20–30 minutes before serving.
Notes & Tips
Add avocado for creaminess.
Use mint instead of dill for a different flavor twist.
If you prefer more crunch, toss in bell peppers or radishes.
Store leftovers in the fridge for up to 3 days (best eaten fresh).
Frequently Asked Questions
Q: Can I make this vegan?
Yes! Just use a dairy-free feta substitute or skip the cheese.
Q: Can I meal prep this salad?
Absolutely—just keep the dressing separate and add before eating for best freshness.
Q: Can I serve it warm?
Yes, slightly warm chickpeas (sautéed for a few minutes) add a cozy twist.
Nutritional Information
Calories: 290
Protein: 10g
Carbs: 32g
Fiber: 8g
Fat: 13g