I love no-lettuce salads. Feel free to visit our salad section to explore the recipes. Today's recipe post is one of my favorites I made recently, Cucumber Tomato Chickpea Feta Salad. This recipe is super easy to make and can be done quickly for a fast weeknight meal. I hope you enjoy it and share.
What ingredients are in this Cucumber Tomato Chickpea Feta Salad Recipe?
One long seedless cucumber about 2 cups quartered
One can of chickpeas
1 ½ cups of cherry tomatoes halved
½ onion red thinly sliced and quartered
1 tablespoon of parsley finely chopped
4 ounces of herbed feta Mediterranean style
For the vinaigrette:
¼ Cup of white wine vinegar
½ cup of Olive oil
1 tablespoon of Dijon mustard
juice of one lemon
A teaspoon of dried oregano
½ teaspoon of salt
¼ teaspoon of pepper
How to make this Cucumber Tomato Chickpea Feta Salad?
Create the vinaigrette.
In a large bowl, add the olive oil, white wine vinegar, lemon juice, dijon mustard, dried oregano, salt, and pepper. Wisk well.
Cut and prep the ingredients.
Cut the seedless cucumber up into small quarter pieces. Make about 2 cups quartered and set aside.
Rinse the Garbanzo beans. And, set aside.
Cut the cherry tomatoes in half after you wash them. Set aside.
Slice and quarter the red onion. Separate the onion layers. Set aside.
Finely chop up fresh parsley. Set aside.
Now, it is time to combine the salad.
In the bowl with the vinaigrette, add the chickpeas, cucumbers, and halved tomatoes.
Add the red onion to the bowl.
The feta we used is an herbed type but you can use regular feta. Now, add the herbed feta cheese crumbles to the bowl.
And the last ingredient to add is parsley. Add fresh finely chopped parsley. Mix well with a large spoon.
Refrigerate for 1-2 hours. Or, you can eat it right away. We like to refrigerate it because we like the ingredients cold and the flavor is more combined.
Here is the finished recipe! Looks great, right? It was delicious and very colorful. We tend to make this in the summer when we don't want meat. Did you try it? Please leave a comment below.
Visit our other salad recipe:
If you wish to print the recipe, here it is.
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Ingredients
- 1 long seedless cucumber
- 1 can of chickpeas
- 1 ½ cups of cherry tomatoes halved
- ½ onion red thinly sliced and quartered
- 1 tablespoon of parsley finely chopped
- 4 ounces of herb feta
- Vinaigrette:
- ¼ Cup of white wine vinegar
- ½ cup of Olive oil
- 1 tablespoon of Dijon mustard
- 1 juice of a lemon
- 1 teaspoon of dried oregano
- ½ teaspoon of salt
- ¼ teaspoon of pepper
Instructions
- In a large bowl, add the olive oil, white wine vinegar, lemon juice, dijon mustard, dried oregano, salt, and pepper. Wisk well.
- Cut the seedless cucumber up into small quarter pieces. Make about 2 cups quartered and set aside.
- Rinse the Garbanzo beans. And, set aside.
- Cut the cherry tomatoes in half after you wash them. Set aside.
- Slice and quarter the red onion. Separate the onion layers. Set aside.
- Finely chop up fresh parsley. Set aside.
- In the bowl with the vinaigrette, add the chickpeas, cucumbers, and halved tomatoes.
- Add the red onion to the bowl.
- The feta we used is an herbed type but you can use regular feta. Now, add the herbed feta cheese crumbles to the bowl.
- And the last ingredient to add is parsley. Add fresh finely chopped parsley. Mix well with a large spoon.
- Refrigerate for 1-2 hours. Or, you can eat it right away.
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Janet Barclay
This sounds delicious! What would you serve with it, if it was your main course?
Sabrina Quairoli
Thanks, Janet. I like it with a turkey or beef burger when I use it as a side dish. It would probably be a stand-alone vegetarian dish for those light main dish dinners.