Simple Chickpea and Feta Salad
This salad features hearty chickpeas, creamy feta cheese, and crunchy cucumber, combined with fresh herbs and lemon for a bright, savory dish. The ingredients are tossed together to create a crisp, flavorful salad with varied textures and a fresh appearance.
Equipment
- Cutting board
- Chef’s knife
- Mixing bowl
- Spoon or salad tongs
Ingredients
- 1 can chickpeas drained and rinsed
- 1 cup feta cheese crumbled
- 1 large cucumber deseeded and chopped
- 1/4 cup fresh herbs parsley and mint, chopped
- 2 tablespoons lemon juice freshly squeezed
- 1 tablespoon olive oil
- to taste salt
- to taste black pepper
Instructions
- Begin by draining and rinsing the chickpeas under cold water to remove any excess liquid and debris. Place them in a large mixing bowl.1 can chickpeas
- Crumb the feta cheese into the bowl, breaking it apart with your fingers or a spoon so it evenly disperses through the salad.1 cup feta cheese
- Chop the cucumber into small, bite-sized pieces and add it to the bowl, providing a crisp and cool texture.1 large cucumber
- Add the finely chopped fresh herbs—parsley and mint—for a burst of aromatic flavor and color.1/4 cup fresh herbs
- Squeeze fresh lemon juice over the mixture, which will brighten all the flavors and help soften the feta slightly.2 tablespoons lemon juice
- Drizzle the olive oil over the salad to bring everything together with a subtle richness.1 tablespoon olive oil
- Season with salt and black pepper to taste, then gently toss everything together with a spoon or salad tongs until well combined.to taste salt, to taste black pepper
- Once evenly mixed, let the salad sit for a few minutes so the flavors meld and the textures soften slightly.
- Give the salad one last gentle toss before serving to redistribute the dressing and herbs.
- Transfer the salad to individual bowls or serve directly from the mixing bowl, and enjoy immediately for the freshest taste and texture.
