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Chickpea Cucumber Salad
A no-cook Mediterranean salad, ready in the time it takes to chop — crumbling the feta in at the end rather than mixing it through keeps distinct pockets of saltiness instead of everything tasting uniformly cheesy.
Total time
10 min
Prep
10 min
Cook
0 min
Difficulty
easy
Cuisine
Mediterranean
vegetariangluten-freesalad
Ingredients
400g tinchickpeas, drained
1cucumber, diced
100gfeta cheese, crumbled
to tasteolive oil and lemon
1 tbspfresh dill
Instructions
1
Combine the drained chickpeas and diced cucumber in a bowl.
2
Crumble the feta over the top in rough pieces rather than mixing it through.
3
Dress with olive oil, lemon juice and fresh dill.
4
Toss very gently just before serving.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
243
Protein
13.1g
Fat
8g
Carbs
31.4g
Fiber
8.1g
Sodium
240mg
Reviews
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★★★★★
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