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Cucumber Tomato Chickpea Salad
Pratiksh

Cucumber Tomato Chickpea Salad - Fresh, Fast, and Satisfying

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Prep Time 15 minutes
Total Time 15 minutes
Servings: 2 servings
Ingredients Method

Ingredients
  

  • 1 English cucumber (or 2 Persian cucumbers), diced
  • 2 cups cherry or grape tomatoes, halved (or 3 medium tomatoes, diced)
  • 1 can (15 oz) chickpeas, rinsed and drained
  • 1/4 small red onion, thinly sliced or finely diced
  • 1/2 cup fresh parsley, chopped (flat-leaf preferred)
  • 2–3 tablespoons fresh mint, chopped (optional but great)
  • 1/2 cup feta cheese, crumbled (optional for a creamy, salty kick)
  • 1/4 cup extra-virgin olive oil
  • 2–3 tablespoons fresh lemon juice (about 1 large lemon)
  • 1 teaspoon lemon zest (optional, but brightens the flavor)
  • 1 small garlic clove, grated or minced
  • 3/4 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried oregano (or 1 teaspoon fresh, chopped)
  • Pinch of red pepper flakes (optional)

Method
 

  1. Prep the produce: Dice the cucumber, halve the tomatoes, and thinly slice the red onion. Rinse and drain the chickpeas well.
  2. Make the dressing: In a small bowl or jar, whisk together olive oil, lemon juice, lemon zest, garlic, salt, pepper, oregano, and red pepper flakes. Taste and adjust lemon or salt as needed.
  3. Combine the salad: In a large bowl, add cucumber, tomatoes, chickpeas, and red onion. Pour the dressing over the top.
  4. Toss and rest: Gently toss until everything is coated. Let it sit for 5–10 minutes so the flavors mingle.
  5. Add herbs and feta: Fold in parsley and mint. Sprinkle in feta, if using, and give it one more light toss.
  6. Finish and serve: Taste and add more salt, pepper, or lemon as needed. Serve chilled or at room temperature.