Mediterranean recipe

Chickpea cucumber lunch salad with feta, olives, and herb vinaigrette

Name: Chickpea cucumber lunch salad with feta, olives, and herb vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 2 cups canned chickpeas, drained and rinsed; 2 medium cucumbers, diced; 1 cup cherry tomatoes, halved; 1/2 cup feta cheese, crumbled; 1/4 cup black olives, sliced; 2 tablespoons red onion, finely chopped; 2 tablespoons fresh parsley, chopped; 2 tablespoons fresh mint, chopped; 3 tablespoons extra-virgin olive oil; 1 tablespoon lemon juice; 1 teaspoon lemon zest; 1/2 teaspoon dried oregano; Salt and black pepper to taste

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.

Total time

45 min

Prep

15 min

Cook

30 min

Serves

1 rating

5.0 / 5

lunchvegetariannut-freeproteindairy

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.

Nutrition

Estimated, per serving

calories: 260kcal
protein: 9g
carbs: 28g
fat: 12g
fiber: 6g

Community Ratings & Comments

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