Chickpea Cucumber Salad
Quick and easy, this chickpea cucumber salad has sliced Persian cucumbers, canned chickpeas, diced red onions, crumbled feta cheese and lots of chopped parsley all tossed in red wine vinaigrette.
Servings: 4
Ingredients
For salad
- 6 Persian cucumbers, sliced 1/4-inch-thick (about 3 cups)
- 1 15-ounce can chickpeas, drained and rinsed
- 1/4 cup finely chopped red onions
- 1/3 cup crumbled feta cheese
- 1/4 cup chopped parsley
For vinaigrette
- 1 garlic clove, minced
- 1 tablespoon whole grain mustard
- 1/2 teaspoon sumac
- 1/4 teaspoon dried oregano
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 tablespoons red wine vinegar
- Juice of 1 lemon
- 1/4 cup olive oil
Instructions
- In a large bowl, combine the cucumbers, chickpeas, red onions, feta and parsley.
- For the vinaigrette, whisk the garlic, mustard, sumac, oregano, salt, pepper red wine vinegar, lemon juice and olive oil.
- Drizzle the vinaigrette into the salad tossing to combine.
Notes
Store leftovers in the fridge up to 3 days. To keep the salad more crisp, pour the excess dressing from the bottom of the serving bowl into another container and keep it separate from the salad.
Optional Additions:
- Quinoa, barley or pearl couscous
- Pasta, short shapes such as orecchiette
- Diced avocados
- Pitted kalamata olives, whole or chopped
- Cherry tomatoes or grape tomatoes, halved
- Red bell peppers, diced
- Baby arugula or spinach
Nutrition
Calories: 350kcal | Carbohydrates: 34g | Protein: 12g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Cholesterol: 11mg | Sodium: 487mg | Potassium: 491mg | Fiber: 9g | Sugar: 7g | Vitamin A: 491IU | Vitamin C: 10mg | Calcium: 142mg | Iron: 4mg