Mediterranean Easy

Chickpea Salad with Cucumber, Tomato, and Feta

Name: Chickpea Salad with Cucumber, Tomato, and Feta
Prep time: PT20MINUTES
Total time: PT45MINUTES
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1 medium cucumber (peeled, seeded, and chopped); 1 lb tomatoes (chopped); 15 oz can chickpeas (rinsed and drained); 1/2 cup kalamata olives (pitted and halved); 1/2 small red onion (thinly sliced); 1/4 cup fresh parsley (chopped); 1 head romaine lettuce (torn into bite-sized pieces); 2 tbsp red wine vinegar; 1 clove garlic (minced); 1/4 cup extra-virgin olive oil; 4 oz feta cheese (crumbled); 1 tsp salt; 1/2 tsp black pepper

A crisp Mediterranean-style salad with a focus on vibrant textures and a bright vinaigrette

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— (0 ratings)

⏱️ 45 minutes Total Time

🍽️ 4 Serves

340 Calories

11g Protein

26g Carbs

22g Fat

Why This Recipe Works

Draining the cucumbers and tomatoes first is the secret to a crisp salad that won't turn watery. Allowing the chickpeas and vegetables to marinate in the dressing before adding the greens ensures the heartier components are deeply seasoned.

Instructions

Toss the cucumber and tomatoes with salt in a colander and let them drain for 15 minutes to draw out excess moisture.

Whisk the vinegar and garlic together in a large bowl. Drizzle in the oil while whisking constantly to create a smooth, emulsified dressing.

Add the drained cucumber and tomatoes, chickpeas, olives, onion, and parsley to the bowl and toss to coat. Let the salad sit for 5 to 20 minutes so the chickpeas can absorb the vinaigrette.

Add the lettuce and feta and toss gently to combine. Season with additional salt and pepper to taste and serve immediately while the greens are crisp.