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Lunch / Greek-inspired

Greek Chickpea Cucumber Salad

Chickpeas, cucumber and juicy tomatoes make a fresh lunch with olives, vegetarian feta and a lemon-oregano dressing.

Vegetarian

By Vegetarian Recipes Kitchen · Updated

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Greek Chickpea Cucumber Salad, ready to serve
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Prep
15 minutes
Cook
0 minutes
Total
15 minutes
Serves
4

Gather your ingredients

Everything you need.

Allergen notes

  • Contains milk. Check dairy and cheese product labels.

Check product labels and any substitutions; packaged ingredients can introduce additional allergens.

Let's cook

Step by delicious step.

Tap a step number to mark it complete as you cook.

  1. Whisk olive oil, lemon juice, oregano and salt in a large bowl.

  2. Add chickpeas, cucumber, tomatoes and red onion and toss gently.

    Greek Chickpea Cucumber Salad: Add chickpeas, cucumber, tomatoes and red onion and toss gently

  3. Fold in feta and olives without crushing the cheese.

    Greek Chickpea Cucumber Salad: Fold in feta and olives without crushing the cheese

  4. Let stand for 5 minutes, then taste and adjust the dressing before serving.

0 of 4 steps complete

A little kitchen know-how

  • Use vegetarian feta made without animal rennet.

Make it yours & keep it well

Use vegan feta or cubed avocado in place of feta.

Storage: Refrigerate for 2 days; drain excess tomato liquid before serving leftovers.

Estimated nutrition per serving

340 kcal

Approximate figures; brands, portions and substitutions change the result.

Good things to know

How should I store leftovers?

Refrigerate for 2 days; drain excess tomato liquid before serving leftovers.

How can I make this vegan?

Use vegan feta or cubed avocado in place of feta.

Keep the good food coming.

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