Chickpea Cucumber Salad

Name: Chickpea Cucumber Salad
Prep time: 10 min
Total time: 10 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 400g tin chickpeas, drained; 1 cucumber, diced; 100g feta cheese, crumbled; to taste olive oil and lemon; 1 tbsp fresh dill

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

Combine the drained chickpeas and diced cucumber in a bowl.

Crumble the feta over the top in rough pieces rather than mixing it through.

Dress with olive oil, lemon juice and fresh dill.

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

Carbs

31.4g

Fiber

8.1g

Sodium

240mg

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