Can I make this Mediterranean Chickpea Salad ahead of time?

Yes, this Mediterranean Chickpea Salad can be made ahead of time and stored in the fridge for up to 5 days. If you prefer, you can store the cucumbers separately and add them just before serving to maintain their crunch.

Can I substitute the feta in this recipe?

Yes, if you're looking for a dairy-free or vegan option, you can replace the feta cheese with a vegan feta or any crumbled plant-based cheese alternative. Goat cheese or queso fresco are also excellent substitutions if you prefer a different cheese.

Is this Mediterranean Chickpea Salad gluten-free?

Yes, this salad is naturally gluten-free! It’s made with chickpeas, cucumbers, and fresh herbs, all of which are gluten-free ingredients. Just ensure any additional ingredients like the feta or the vinegar don’t contain gluten, especially if you are sensitive or have celiac disease.

Mediterranean Chickpea Salad with Feta and Cucumbers

Name: Mediterranean Chickpea Salad
Prep time: 10 min
Total time: 10 min
Cuisine: Mediterranean
Ingredients: 2 cans chickpeas, drained and rinsed; 1 small cucumber, seeds removed and sliced; 1/2 cup crumbled feta cheese; 1/4 cup sun-dried tomatoes, chopped; 1/4 cup red onion, finely diced; 1 tablespoon red wine vinegar; 1 tablespoon honey; 1/2 teaspoon kosher salt; 1/4 teaspoon black pepper; 1/4 cup fresh herbs (parsley, mint, dill, basil); 1/4 cup extra-virgin olive oil

Description

This Mediterranean Chickpea Salad with Feta and Cucumbers is a quick, healthy, and flavorful dish that captures the essence of Mediterranean cuisine. Packed with chickpeas, cucumbers, feta cheese, and fresh herbs, this salad is the perfect choice for a light meal, side dish, or meal prep. It’s easy to make, customizable, and loaded with protein, making it a versatile option for any occasion.

Ingredients

Scale

2 cans chickpeas, drained and rinsed
1 small cucumber, seeds removed and sliced
1/2 cup crumbled feta cheese
1/4 cup sun-dried tomatoes, chopped
1/4 cup red onion, finely diced
1 tablespoon red wine vinegar
1 tablespoon honey
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 cup fresh herbs (parsley, mint, dill, basil)
1/4 cup extra-virgin olive oil

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Instructions

In a large bowl, macerate the diced red onion with red wine vinegar for 5-10 minutes.
Add honey, kosher salt, black pepper, fresh herbs, chopped sun-dried tomatoes, and olive oil to the onions. Stir to combine.
Add chickpeas, cucumber slices, and crumbled feta to the bowl. Toss to coat with the vinaigrette.
For best flavor, chill the salad in the refrigerator for 2 hours. Serve immediately or store for up to 5 days in the fridge.

Notes

For extra sun-dried tomato flavor, use some of the oil from the sun-dried tomato jar in place of olive oil.
If you prefer a vegan version, substitute the feta with vegan feta or another plant-based cheese.
To prevent cucumbers from getting soggy, add them just before serving if storing the salad for later.
Fresh herbs like oregano or thyme can be used as substitutes for basil, mint, dill, or parsley.

Prep Time: 10 minutes
Cook Time: 0 minutes
Category: Salad
Method: No-Cook
Cuisine: Mediterranean

Nutrition

Serving Size: 1 serving
Calories: 380
Sugar: 11g
Sodium: 359mg
Fat: 16g
Saturated Fat: 4g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 12g
Protein: 15g
Cholesterol: 11mg