Go Back
–+ servings

Fresh Chickpea Feta Salad Bowl Recipe

Easy Greek Chickpea Feta Salad Bowl: canned chickpeas, cucumber, feta, and red wine vinaigrette.
Print Recipe Pin Recipe
Prep Time 10 minutes
Servings: 1
Course: Salad, Side Dish
Cuisine: American, Greek
Calories: 285
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 cans Chickpeas drained and rinsed
  • 8 oz Feta Cheese crumbled
  • ½ cup Red Onion diced
  • 1 piece English Cucumber diced
  • Red Wine Vinaigrette
  • ½ cup Oil olive or avocado
  • 2 tbsp Lemon Juice fresh
  • 1 tbsp Lemon Zest
  • ¼ cup Red Wine Vinegar
  • 1 tsp Dijon Mustard
  • ¼ cup Fresh Herbs (OPTIONAL) chopped basil, dill, mint
  • 1 tsp Dried Oregano
  • 1 tsp Garlic
  • 1 tsp Dried Parsley
  • ¼ tsp Salt to taste
  • ⅛ tsp Black Pepper to taste

Method
 

  1. Make the red wine dressing by adding all of the ingredients to a mixing bowl (or mason jar) and whisking until fully combined.
  2. Drain and rinse the chickpeas, fully removing as much moisture as possible, and pour them into the bowl with dressing.
  3. Add in the diced cucumber, onion, crumbled feta, and fresh herbs if using. Toss together until all ingredients are fully combined.
  4. For best results, chill covered in the fridge for at least two hours before serving. Enjoy!

Nutrition

Calories: 285kcalCarbohydrates: 6gProtein: 6gFat: 27gSaturated Fat: 6gCholesterol: 34mgSodium: 541mgFiber: 1gSugar: 2g

Notes

  • This salad will last in the fridge for up to 4 days before the cucumbers begin to get soggy. Always give it a toss before serving to redistribute the flavors.
  • For best texture and flavor, use English cucumbers or small regular cucumbers. You can keep the skin on or leave it off. No need to peel!

Tried this recipe?

Let us know how it was!
QR Code linking back to recipe