Chickpea cucumber lunch salad with feta, olives, and herb vinaigrette
A bright, Mediterranean-inspired lunch salad featuring chickpeas, crisp cucumber, tangy feta, briny olives, and a lemon-herb vinaigrette. This meal comes together quickly, packs protein, and stays refreshing on warm days.
- Prep Time: 15 min
- Cook Time: 30 min
Servings:
2 servings
(originally 4 servings)Ingredients(scaled)
- 1 cups canned chickpeas, drained and rinsed
- 1 medium cucumbers, diced
- ½ cup cherry tomatoes, halved
- ½ 1/2 cup feta cheese, crumbled
- ½ 1/4 cup black olives, sliced
- 1 tablespoons red onion, finely chopped
- 1 tablespoons fresh parsley, chopped
- 1 tablespoons fresh mint, chopped
- 1 ½ tablespoons extra-virgin olive oil
- ½ tablespoon lemon juice
- ½ teaspoon lemon zest
- ½ 1/2 teaspoon dried oregano
- ½ Salt and black pepper to taste
Instructions
- In a large bowl, combine chickpeas, cucumbers, tomatoes, red onion, olives, feta, and herbs. 2 quick folds for even distribution.
- Whisk olive oil, lemon juice, lemon zest, oregano, salt, and pepper; pour over salad and toss until glossy.
Chef’s Pro Tips
- Chill 20 minutes for deeper flavors.
- Add a splash more lemon if you like acidity.
- For texture contrast, sprinkle with toasted sunflower seeds.
Serving Suggestions
Serve with warm pita or crusty bread and a side of hummus for a complete lunch plate.
Storage Instructions
Store in an airtight container in the fridge up to 3 days. Refresh with a drizzle of olive oil before serving.
Nutritional Estimates
Per serving · 2 servings total
| calories | 260 |
|---|---|
| protein | 9 |
| carbs | 28 |
| fat | 12 |
| fiber | 6 |
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