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–+ servings
Marinated Chickpea Cucumber Salad

Delicious Marinated Chickpea Cucumber Salad for Fresh Flavor

A refreshing Marinated Chickpea Cucumber Salad, combining crunchy cucumbers and creamy chickpeas with a tangy dressing.
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Prep Time 15 minutes
Marinating Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Salads
Cuisine: Mediterranean
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 1 can Chickpeas rinsed and drained
  • 1 medium Cucumber diced
  • 1/2 medium Red Onion finely chopped
  • 1 cup Cherry Tomatoes halved
  • 1/2 bunch Parsley chopped
  • 1 tablespoon Dill optional
For the Dressing
  • 1/4 cup Extra Virgin Olive Oil high-quality preferred
  • 2 tablespoons Lemon Juice freshly squeezed preferred
  • 2 tablespoons Red Wine Vinegar or apple cider vinegar
  • 2 cloves Garlic minced
  • 1 teaspoon Dijon Mustard or yellow mustard
  • to taste none Salt
  • to taste none Black Pepper
  • optional none Feta Cheese for topping

Equipment

  • Mixing bowl
  • whisk
  • Cutting board
  • Knife

Method
 

Step-by-Step Instructions
  1. Prepare the dressing by whisking together olive oil, lemon juice, red wine vinegar, minced garlic, and Dijon mustard in a medium bowl.
  2. Open and rinse the chickpeas, then add them to a large mixing bowl. Dice the cucumber, finely chop the red onion, halve the cherry tomatoes, and chop the parsley and dill, then add everything to the bowl.
  3. Pour the dressing over the salad mixture and toss everything together to ensure a thorough coating.
  4. Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes to marinate.
  5. After marination, give the salad a gentle toss before serving, optionally crumbling feta cheese over it.

Nutrition

Serving: 1servingCalories: 210kcalCarbohydrates: 20gProtein: 7gFat: 12gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gSodium: 200mgPotassium: 400mgFiber: 5gSugar: 3gVitamin A: 500IUVitamin C: 15mgCalcium: 45mgIron: 2mg

Notes

For best flavor, marinate overnight and keep cucumbers separate until serving to maintain crispness. Consume within three days.

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