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Marinated Chickpea Cucumber Salad

A refreshing Mediterranean-style salad made with chickpeas, cucumbers, tomatoes, and a zesty lemon-garlic marinade — healthy, protein-packed, and perfect for meal prep.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 servings
Course: Lunch, Salad
Cuisine: Mediterranean, Vegan
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

Salad
  • 30 oz chickpeas drained and rinsed
  • 1 English cucumber diced
  • 1 cup cherry tomatoes halved
  • 0.5 red onion finely chopped
  • 0.25 cup parsley chopped
  • 2 tbsp fresh dill chopped
  • 0.5 cup feta cheese optional
Dressing
  • 0.25 cup olive oil
  • 3 tbsp lemon juice fresh
  • 1 tbsp red wine vinegar
  • 2 cloves garlic minced
  • 1 tsp Dijon mustard
  • 1 tsp honey or maple syrup
  • 0.5 tsp dried oregano
  • salt and pepper to taste

Equipment

  • Mixing bowls
  • Whisk
  • Sharp knife
  • Cutting board

Method
 

  1. Drain and rinse chickpeas, then pat dry.
  2. Chop cucumber, tomatoes, and red onion. Add to a large bowl.
  3. Whisk together olive oil, lemon juice, vinegar, garlic, mustard, honey, oregano, salt, and pepper to make dressing.
  4. Combine chickpeas, herbs, and veggies. Pour dressing over and toss gently.
  5. Cover and refrigerate for 30 minutes to marinate.
  6. Toss again before serving. Top with feta if desired.

Notes

Let the salad marinate at least 30 minutes for best flavor. Keeps well in the fridge for up to 4 days.