Zesty Lemon & Feta Chickpea Salad
A vibrant toss of crisp cucumber, hearty garbanzo beans, and salty feta cheese. This refreshing, no-cook salad comes together in minutes for a perfect, satisfying light lunch.
Equipment
- Chef's knife
- Cutting board
- Wide, shallow serving bowl
- Small glass jar with a tight-fitting lid
- Can opener
- Measuring cups and spoons
Ingredients
Pantry & Legumes
- One 19-ounce can garbanzo beans chickpeas, well-rinsed and drained
- 3 tablespoons extra-virgin olive oil
Produce
- 3 cups diced English cucumber about 1 large
- ⅓ cup finely chopped red onion
- ⅓ cup diced red bell pepper
- 3 tablespoons fresh mint chopped
- 3 tablespoons freshly squeezed lemon juice
Dairy & Seasonings
- ½ cup crumbled feta cheese about 2.5 oz / 75 g
- ¾ teaspoon fine sea salt
- ⅓ teaspoon freshly cracked black pepper
- ¼ teaspoon ground sumac
Instructions
- Prepare the Vegetables : On your cutting board, dice the English cucumber and red bell pepper into uniform, bite-sized pieces. Finely chop the red onion and fresh mint. Place all prepared vegetables and herbs into the wide, shallow serving bowl.
- Rinse the Legumes : Open the can of garbanzo beans and pour them into a colander. Rinse thoroughly under cool running water for about 30 seconds to remove excess sodium and canning liquid. Shake well to drain completely.
- Create the Vinaigrette : In the small glass jar, combine the extra-virgin olive oil, fresh lemon juice, fine sea salt, cracked black pepper, and ground sumac. Secure the lid tightly and shake vigorously for 15-20 seconds until the dressing is well-combined and slightly thickened.
- Combine the Salad Base : Add the drained garbanzo beans to the serving bowl containing the chopped vegetables.
- Dress and Toss : Pour the emulsified vinaigrette over the contents of the serving bowl. Use a large spoon to gently toss all the ingredients, ensuring everything is evenly coated with the dressing.
- Fold in the Feta : Gently fold in the crumbled feta cheese. Give the salad one last light toss to distribute the cheese without breaking it down too much. Serve immediately for the best texture and flavor.
Notes
Storage: This salad is best enjoyed the day it is made. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days, though the cucumber will soften slightly.
Ingredient Swaps: Feel free to substitute fresh parsley for the mint. For an added briny flavor, incorporate a ¼ cup of halved Kalamata olives. If you're out of feta, crumbled goat cheese is a delicious alternative.
Make-Ahead Tip: You can chop all the vegetables and prepare the dressing up to a day in advance. Store them in separate airtight containers in the refrigerator. Combine just before serving to maintain maximum crispness.
🍽️ Nutrition Information (Per Serving, Approx.)
Serving Size: about 1 ¼ cups- Calories: 204
- Total Fat: 13.5 g
- Saturated Fat: 3.3 g
- Trans Fat: 0 g
- Polyunsaturated Fat: 1.7 g
- Monounsaturated Fat: 7.5 g
- Cholesterol: 13 mg
- Sodium: 461 mg
- Total Carbohydrate: 15.6 g
- Dietary Fiber: 4.9 g
- Total Sugars: 3.1 g
- Includes Added Sugars: 0 g
- Protein: 5.8 g
- Vitamin D: 0 mcg
- Calcium: 98 mg
- Iron: 1.5 mg
- Potassium: 275 mg
- Vitamin C: 21.2 mg