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Chickpea salad with tomatoes, cucumber and feta
A no-cook salad of canned chickpeas, tomatoes, cucumber, red onion and feta with olive oil and lemon. Ready in 15 minutes; serves 4.
Save on PinterestRecipe at a glance
- Prep time
- 15 min
- Total time
- 15 min
- Servings
- 4 servings
- Difficulty
- Easy
This chickpea salad is a quick, filling, no-cook dish: toss canned chickpeas with cherry tomatoes, cucumber, red onion, feta and parsley, then dress with olive oil and lemon juice. Serve it for lunch, pack it to go, or enjoy it as a side with grilled meat.
Ingredients
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Instructions
Tip: tap a step to mark it as done.
Prepare the chickpeas
3 minDrain the chickpeas, rinse with cold water and let drain.
Chop the vegetables
8 minHalve the tomatoes, dice the cucumber and thinly slice the onion into half-moons. Dice or crumble the feta.
Make the dressing
2 minWhisk the olive oil with the lemon juice, oregano, salt and pepper.
Assemble the salad
Toss the chickpeas with the vegetables and dressing, then top with the feta and parsley.
Tip: Taste the salad before adding salt, as the salty feta is often enough. Without the cucumber, the salad will keep in the refrigerator until the next day.
Nutrition facts
Approximate values per serving, calculated from the ingredients
- Energy
- 424 kcal
- Protein
- 15 g
- Carbohydrates
- 38 g
- of which sugars
- 9.2 g
- Fat
- 25 g
- of which saturates
- 7.2 g
- Fiber
- 9.8 g
- Salt
- 2.6 g
Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.
This recipe was translated from the Slovak original: Cícerový šalát s paradajkami, uhorkou a fetou
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