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As the days grow warmer and the need for light, refreshing meals becomes paramount, the Cucumber Chickpea Greek Salad emerges as a perfect culinary solution. This vibrant dish is not just a salad; it's a celebration of Mediterranean flavors that can transform any meal into a delightful experience. Whether you're hosting a summer gathering, packing a picnic, or seeking a quick and healthy option for a busy weekday lunch, this salad checks all the boxes.

Cucumber Chickpea Greek Salad

Discover the deliciousness of a Cucumber Chickpea Greek Salad, the perfect solution for light, refreshing meals as the weather warms up. Packed with vibrant Mediterranean flavors, this salad features crisp cucumbers, protein-rich chickpeas, tangy feta, and a zesty dressing that ties everything together. Ideal for summer gatherings, picnics, or as a quick lunch, this simple yet nourishing dish is a healthy addition to any table. Enjoy its crunchy textures, savory notes, and vibrant colors while reaping the nutritional benefits.
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Ingredients
  

1 can (15 oz) chickpeas, drained and rinsed

1 large cucumber, diced into bite-sized pieces

1 cup cherry tomatoes, halved

1/2 red onion, finely chopped

1 bell pepper (red or yellow), diced

1 cup feta cheese, crumbled

1/4 cup Kalamata olives, pitted and halved

2 tablespoons fresh parsley, finely chopped

1 tablespoon fresh oregano, finely chopped (or 1 teaspoon dried oregano)

1/4 cup extra-virgin olive oil

2 tablespoons red wine vinegar

1 tablespoon fresh lemon juice

Salt and freshly cracked black pepper, to taste

Instructions
 

Prepare the Ingredients: Start by placing the chickpeas in a colander to drain. Rinse them under cold water and set aside. Dice the cucumber carefully, halve the cherry tomatoes, finely chop the red onion, and dice the bell pepper. If your feta cheese is in a block, crumble it into small pieces using your hands or a fork.

    Combine the Vegetables: In a large mixing bowl, add the diced cucumber, halved cherry tomatoes, chopped red onion, diced bell pepper, and rinsed chickpeas. Stir gently with a spatula or wooden spoon to avoid smashing the chickpeas.

      Add the Olives and Cheese: Sprinkle the pitted and halved Kalamata olives and the crumbled feta cheese over the vegetable mixture. Using a gentle folding motion, combine these ingredients into the salad.

        Make the Dressing: In a separate small bowl, whisk together the extra-virgin olive oil, red wine vinegar, fresh lemon juice, finely chopped parsley, chopped oregano, and a pinch of salt and freshly cracked black pepper. Taste and adjust seasoning as desired.

          Combine Everything: Drizzle the dressing over the salad ingredients. Toss everything together carefully, ensuring that all ingredients are coated with the dressing evenly.

            Chill and Serve: Cover the salad bowl with plastic wrap or a lid and place it in the refrigerator. Allow it to chill for at least 30 minutes to let the flavors meld together beautifully.

              Garnish and Enjoy: Just before serving, add a sprinkle of finely chopped fresh parsley on top for a pop of color and flavor. Serve your refreshing cucumber chickpea Greek salad as a vibrant side dish or enjoy it as a light meal. Delight in the freshness!

                Prep Time, Total Time, Servings: 15 minutes | 45 minutes (including chill time) | Serves 4-6