Description
This Cucumber Chickpea Salad is the most delicious salad that doesn’t require any lettuce! It’s creamy, cool, and packed with flavor from fresh herbs, salty feta, and a punchy vinaigrette. It’s perfect for warm weather or any time you need a quick, crowd-pleasing salad option!
Ingredients
Units
Scale
- 1 English cucumber, sliced into half moons (roughly 4 cups)
- 1 - 15 ounce can chickpeas, drained and rinsed
- 1 avocado, diced
- 1/2 red onion, thinly sliced
- 4 oz feta cheese, crumbled
- 2 tablespoons chopped parsley
- 2 tablespoons chopped fresh dill
- 2 tablespoons chopped fresh mint
Dressing
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 tablespoon red wine vinegar
- 1 clove garlic, finely minced
- 1/2 teaspoon dried oregano
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
Instructions
- To a mixing bowl add the cucumbers, avocado, feta cheese, red onion, and herbs.
- Add the dressing ingredients to a small mixing bowl and whisk together until well combined.
- Pour the dressing over the salad ingredients. Use a spoon to gently mix until everything is well coated in the dressing.
- Give the salad a taste and adjust the seasoning as needed. Serve and enjoy!
Notes
The salad will stay fresh in an airtight container in the fridge for 2 to 3 days. Give it a quick toss to redistribute the ingredients before serving!
