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Fresh Herb Salad with Chickpeas and Feta in a clear bowl

Chickpea Cucumber Salad with Feta

This easy Chickpea Cucumber Salad with Feta is packed with fresh ingredients and delivers major nutrition!
4.80 from 10 votes
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Course: Salad, Side Dish
Cuisine: American
Keyword: easy salad, healthy salad
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 5
Author: April Saunders

Ingredients

  • 3 green onions, diced
  • 3 cups diced cucumbers
  • 2 cups cherry tomatoes
  • 1 medium can chickpeas, rinsed and drained 2.5 cups (540 ml)
  • 1 cup flat-leaf parsley, roughly chopped
  • ½ cup mint, chopped
  • 1 cup crumbled feta cheese about 140 grams
  • ⅓ cup fresh lemon juice about 1 large lemon
  • Fresh ground pepper optional

Instructions

  • Place everything except the lemon juice in a large bowl and toss to combine.
  • Squeeze fresh lemon juice overtop and stir. Add fresh ground pepper if desired.
  • Serve immediately or keep in the fridge until you're ready to eat.

Notes

Makes about 10 cups.
Keeps for up to 3 days in the fridge.
I find the feta brings that salty note but if you want, you can sprinkle some Kosher salt over the whole dish before serving.
Nutrition information is approximate for 2 cups of the salad.
Nutrition Facts
Chickpea Cucumber Salad with Feta
Amount per Serving
Calories
99
% Daily Value*
Fat
 
4
g
6
%
Saturated Fat
 
2
g
13
%
Polyunsaturated Fat
 
0.1
g
Monounsaturated Fat
 
0.1
g
Cholesterol
 
16
mg
5
%
Sodium
 
286
mg
12
%
Potassium
 
370
mg
11
%
Carbohydrates
 
10
g
3
%
Fiber
 
2
g
8
%
Sugar
 
4
g
4
%
Protein
 
8
g
16
%
Vitamin A
 
1626
IU
33
%
Vitamin C
 
42
mg
51
%
Calcium
 
54
mg
5
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Calories
99
Nutrition Facts