Chickpea Tomato Cucumber Salad whips up in under 10 minutes with tasty flavors and a light lemon dressing! Great side dish or lunch.
Print Recipe
0 from 0 votes

Chickpea Tomato Cucumber Salad

Light, fresh salad with fresh tomatoes, cucumber and chickpeas in a lemony vinaigrette.
Prep Time15 mins
Total Time15 mins
Course: Salad
Cuisine: American
Keyword: light healthy salad
Servings: 4

Ingredients

  • 1/4 cup olive oil
  • 3 tablespoons fresh squeezed lemon juice (or more to taste)
  • zest from half of one lemon
  • 2 tablespoons fresh parsley, finely chopped
  • 1/4 cup fresh dill, finely chopped (optional: more for garnish)
  • salt and pepper to taste
  • 16 ounce can of chickpeas (drained)
  • 1 English (hot house) cucumber, seeded and chopped
  • 1 3/4 grape tomatoes, cut in half
  • 3 tablespoons finely minced red onion
  • 1 1/4 cup Feta cheese, cubed or crumbled (or more to taste)

Instructions

  • Whisk the olive oil, lemon juice and zest, parsley, dill, salt and pepper in a small bowl.
  • In a medium mixing bowl, combine the salad ingredients.
  • Pour the dressing over the top, gently blending everything together then cover and refrigerate at least 10 minutes to chill and help the flavors come together.