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Cucumber Chickpea Salad with fresh veggies in a bowl

Cucumber Chickpea Salad

A refreshing and nutritious salad featuring crunchy cucumbers and protein-rich chickpeas, perfect for summer picnics or as a light meal.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Lunch, Salad, Side Dish
Cuisine: Healthy, Mediterranean
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 medium Cucumbers Fresh and firm
  • 1 can Chickpeas Rinsed and drained
  • 100 grams Feta cheese Crumble for topping
  • 2 tablespoons Fresh dill Chopped
  • 1 medium Lemon Juiced
  • 3 tablespoons Olive oil Extra virgin recommended
  • 1 teaspoon Salt
  • 1/2 teaspoon Pepper Freshly ground

Method
 

Preparation
  1. Use a vegetable peeler to create ribbons from the cucumbers.
  2. In a large bowl, combine cucumber ribbons, chickpeas, crumbled feta, and chopped dill.
Dressing
  1. In a small bowl, whisk together lemon juice, olive oil, salt, and pepper to create the dressing.
  2. Pour the dressing over the salad and toss gently to combine.
Serving
  1. Serve immediately or chill in the fridge for later.

Notes

For best texture, use fresh, firm cucumbers. Store leftovers in an airtight container in the refrigerator for up to 2-3 days. Consider serving the dressing on the side to maintain crispness.