Easy Cucumber and Chickpea Salad Recipe with Feta
This Chickpea Cucumber Salad is light, fresh and full of flavor. It’s made with crisp cucumbers, hearty chickpeas and just the right amount of feta and dill.
Ingredients
- 2 15 oz cans chickpeas, drained and rinsed
- 4 Persian cucumbers thinly sliced
- 1 small shallot finely diced
- 2 tablespoons chopped fresh dill
- ¼ cup crumbled feta cheese
- 3 tablespoons extra virgin olive oil
- 1 tablespoon Dijon mustard
- 1 tablespoon sherry vinegar
- 1 teaspoon fresh lemon juice
- ½ teaspoon ground sumac
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- In a large mixing bowl, combine the chickpeas, cucumbers, shallot, dill, and feta cheese.
- In a small bowl, whisk together the olive oil, Dijon mustard, sherry vinegar, lemon juice, sumac, salt, and pepper until well combined.
- Pour the dressing over the salad and toss gently to combine.
- Serve immediately, or refrigerate for 30 minutes to let the flavors meld.
Notes
Storage Tips:
Store any leftovers in an airtight container in the refrigerator for up to 3 days. For best texture, stir before serving and consider refreshing with a squeeze of lemon or a drizzle of olive oil. Note that the cucumbers may release some water over time, so draining excess liquid before serving is optional.
Did You Make This Recipe?
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