Chickpea Cucumber Tomato Salad - Fresh, Simple, and Satisfying
Ingredients
- 1 can (15 ounces) chickpeas, drained and rinsed
- 1 large English cucumber, diced (or 2 Persian cucumbers)
- 2 cups cherry or grape tomatoes, halved (or 3 medium tomatoes, chopped)
- 1/4 small red onion, thinly sliced or finely chopped
- 1/4 cup fresh parsley, chopped (or use cilantro or dill)
- 2 tablespoons fresh mint, chopped (optional but refreshing)
- 1/3 cup crumbled feta (optional, for creaminess)
- 1/4 cup extra-virgin olive oil
- 2–3 tablespoons fresh lemon juice (about 1 lemon)
- 1 teaspoon lemon zest (optional, for extra brightness)
- 1 small garlic clove, finely grated or minced
- 1 teaspoon Dijon mustard (helps emulsify the dressing)
- 1/2 teaspoon dried oregano (or 1 teaspoon fresh)
- 1/2 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon black pepper
- Pinch of red pepper flakes (optional, for heat)
Instructions
- Prep the vegetables: Dice the cucumber, halve the tomatoes, and thinly slice or finely chop the red onion. Chop the parsley and mint.
- Rinse the chickpeas: Drain and rinse under cold water, then pat dry with a clean towel. This helps the dressing cling better.
- Make the dressing: In a small bowl, whisk together olive oil, lemon juice, lemon zest, garlic, Dijon, oregano, salt, black pepper, and red pepper flakes if using. Taste and adjust acidity or salt.
- Combine: In a large bowl, add chickpeas, cucumber, tomatoes, and red onion. Pour over the dressing and toss gently to coat.
- Add herbs and feta: Fold in parsley, mint, and feta (if using). Toss again lightly. Taste and adjust seasoning—add a pinch more salt or a squeeze of lemon if needed.
- Rest and serve: Let the salad sit for 5–10 minutes so the flavors meld. Serve chilled or at room temperature.