High-Protein Chickpea and Cucumber Salad

A refreshing salad packed with protein, featuring crunchy cucumbers, juicy tomatoes, and creamy feta cheese, perfect for lunch or as a side dish.

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Prep Time 10

Total Time 10

Servings: 4 servings

Course: Lunch, Salad, Side Dish

Cuisine: Mediterranean

Calories: 210

Ingredients Method Notes

Ingredients

Salad Ingredients

1 can chickpeas, drained and rinsed Use canned chickpeas for convenience.
1 cucumber, diced Cut uniformly for better presentation.
1 cup cherry tomatoes, halved
1/2 cup feta cheese, crumbled Can substitute with a vegan cheese alternative.

Dressing Ingredients

2 tablespoons olive oil
2 tablespoons lemon juice Lime juice can be used as an alternative.
1 teaspoon dried oregano
Salt and pepper to taste Adjust according to preference.

Garnish

Fresh herbs (e.g., parsley or basil) Optional garnish.

Method

Preparation

In a large bowl, combine the chickpeas, diced cucumber, cherry tomatoes, and feta cheese.
In a separate bowl, whisk together the olive oil, lemon juice, oregano, salt, and pepper.
Pour the dressing over the salad and toss to combine.
Garnish with fresh herbs if desired.
Serve immediately or refrigerate for up to an hour to let the flavors meld.

Notes

Salad can stand alone as a light meal, or paired with grilled meats or as a filling for wraps. Best enjoyed fresh, but store in an airtight container for 2-3 days.