Ingredients
Method
- Add the chickpeas, cucumber, plum tomatoes, onions, parsley and feta to a large salad bowl.
- Whisk together the dressing ingredients, then pour over the salad.
- Toss everything together until everything is evenly coated with the dressing.
- Garnish with more parsley and serve.
Nutrition
Notes
Chickpea Choice: I always rinse and drain my canned chickpeas thoroughly, then pat them dry with a kitchen towel.
This stops the salad from getting watery and helps the dressing cling better.
Dressing Balance: Taste your dressing before pouring it over the salad.
If it's too sharp from the lemon, add a tiny pinch of sugar to round it out.
I learned this after one too many puckering salads.
Make Ahead Secret: You can chop all the vegetables and mix the dressing up to a day ahead, but keep them separate.
Combine everything just before serving, or the cucumbers will get soggy and the tomatoes will lose their shape.
Feta Handling: I crumble my feta with my fingers instead of a knife for more rustic, uneven pieces that distribute better.
If you want a milder flavor, use a block of feta that's been soaking in brine rather than pre-crumbled.
Chili Flake Flexibility: Start with half the chili flakes if you're unsure about heat.
I've found that the spice builds as the salad sits, so a little goes a long way, especially if you're serving it to a crowd.
Serving Twist: This salad is wonderful on its own, but I love piling it onto warm pita bread or spooning it over grilled fish for a quick dinner.
The leftovers also make a fantastic filling for wraps the next day.
Storage Note: Leftovers will keep in the fridge for about two days, but the cucumbers will soften.
I recommend eating it fresh for the best crunch, or if you must store it, keep the cucumbers and dressing separate until serving.
