The Kitchen · Salad
Chickpea, Cucumber & Feta Salad
From The Kitchen
This crisp, colorful salad comes together in minutes and is perfect for meal prep, picnics, or as a side for grilled chicken or fish.
Scale
Ingredients
- 1 (15-ounce) can chickpeas, rinsed and drained
- 2 Persian cucumbers, diced
- 1 cup cherry tomatoes, halved
- ½ cup crumbled feta cheese
- ¼ cup finely diced red onion
- ¼ cup chopped fresh parsley
- 2 tablespoons chopped fresh mint (optional)
- Lemon Vinaigrette: 3 tbsp olive oil, juice of 1 lemon, 1 tsp Dijon, 1 small garlic clove minced, salt and pepper
Method
- Combine the chickpeas, cucumbers, tomatoes, feta, red onion, parsley and mint in a large bowl.
- Whisk together the vinaigrette ingredients.
- Pour over the salad and toss gently.
- Chill 15–20 minutes before serving.
Gina's tip
Add diced avocado just before serving for extra creaminess.
Coach's Note
The lunch I make on repeat all summer — it only gets better as it sits, so it's built for meal prep.
I hope this recipe finds a place in your kitchen as it has in mine. Enjoy!
— Gina