Salad: Mediterranean – Mediterranean Chickpea and Cucumber Salad

Serving Size: 4

Approximate Time

Prep 15 min

Cook 0 min

Additional 15 min

Total 30 min

Ingredients

- 2 cups (330 g) cooked chickpeas (or 1 15-oz (425 g) can, drained and rinsed)
- 1 large English cucumber (about 12 oz / 340 g), halved lengthwise and thinly sliced
- 1 cup (150 g) cherry tomatoes, halved
- 1/3 cup (50 g) red onion, thinly sliced (about 1 small)
- 1/2 cup (75 g) Kalamata olives, pitted and halved
- 1/2 cup (75 g) crumbled feta cheese
- 1/4 cup (15 g) fresh flat-leaf parsley, chopped
- 2 tbsp (8 g) fresh mint, chopped (optional)
- 3 tbsp (45 ml) extra-virgin olive oil
- 2 tbsp (30 ml) fresh lemon juice
- 1 tbsp (15 ml) red wine vinegar
- 1 garlic clove, minced
- 1 tsp (1 g) dried oregano
- 1/2 tsp (3 g) kosher salt, or to taste
- 1/4 tsp (1 g) freshly ground black pepper
- 1/8 tsp (0.5 g) crushed red pepper flakes (optional)

Instructions

1. If using canned chickpeas, drain and rinse them well and pat dry with paper towels. Prepare the cucumber, tomatoes, red onion, olives, parsley, and mint and place in a large mixing bowl.
2. In a small bowl or jar, whisk together the olive oil, lemon juice, red wine vinegar, minced garlic, dried oregano, salt, black pepper, and crushed red pepper flakes (if using) until emulsified.
3. Add the chickpeas and crumbled feta to the bowl with the vegetables and herbs.
4. Pour the dressing over the salad and toss gently until everything is evenly coated, being careful not to break the tomatoes or mash the cucumber.
5. Taste and adjust seasoning with more salt, lemon juice, or olive oil as desired. Let the salad sit at room temperature for 10–15 minutes to allow flavors to meld, or chill for up to 1 hour.
6. Give the salad a final toss before serving. Serve chilled or at room temperature alongside grilled pork chops or other grilled meats.