Ingredients
Salad Ingredients
- 1 large cucumber, halved lengthwise and sliced (or 6-8 mini cucumbers)
- ½ small red onion, peeled and minced
- 2 (15 oz) cans chickpeas, rinsed and drained
- ½ cup crumbled feta cheese
- ¾ cup fresh herbs, minced (parsley, dill, and mint blend)
Dressing Ingredients
- ⅓ cup olive oil
- 1 teaspoon honey
- Zest and juice of one small lemon
- 1 tablespoon red wine vinegar
- ½ teaspoon oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 garlic clove, peeled and minced
Instructions
- Prepare the Ingredients: Wash, halve, and slice the cucumber. Mince the red onion and fresh herbs (parsley, dill, mint). Rinse and drain the chickpeas. Crumble the feta cheese.
- Combine Salad Ingredients: In a large bowl, add the sliced cucumbers, minced red onions, rinsed chickpeas, crumbled feta cheese, and minced fresh herbs. Gently toss to mix the salad components evenly.
- Make the Dressing: In a medium bowl, whisk together olive oil, lemon zest and juice, red wine vinegar, honey, oregano, salt, black pepper, and minced garlic until well combined.
- Toss Salad with Dressing: Pour the dressing over the salad bowl ingredients. Toss thoroughly to coat all salad ingredients evenly with the dressing.
- Adjust Seasoning and Serve: Taste the salad and adjust salt, pepper, lemon juice, or herbs as desired. Serve immediately or chill briefly for enhanced flavors.
Notes
- For a vegan version, omit the feta cheese or substitute with vegan cheese.
- Use fresh herbs for best flavor, but dried herbs can be substituted if needed with reduced quantity.
- This salad keeps well in the refrigerator for up to 2 days, but best enjoyed fresh.
- You can add other vegetables like cherry tomatoes or bell peppers for extra crunch and color.
- Adjust honey amount based on your preferred sweetness level.
- Prep Time: 15 mins
- Cook Time: 0 mins
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Vegetarian
