From the moment we tried it, this salad became one of our home favorites. Not only is it very tasty and nutritious but also quick and easy to prepare, so it makes for an ideal home-office lunch. The cucumber and tomatoes add lots of freshness to it, while the feta cheese and bits of onion give that punch of flavor that makes you keep wanting for more.
As with most salads, the secret to making this chickpea and feta cheese salad delicious is to use the best vegetables you can find. In this case, the tomatoes and bell peppers will play a key role in how the salad tastes, so it is important to use the best you can find. Also, try to be mindful with the amount of lime juice that you add to the salad: we find that it works better to be on the generous side, but don’t overdo it 🙂
Keep in mind that white or yellow onions can be very powerful, so don’t replace the red onions with a different kind when making this salad. Also, to reduce the risk of them overpowering your salad, try to chop the onions finely.
The recipe as shown can serve four portions as a side dish but, if you like this chickpea and feta cheese salad as much as we do, you may find yourself doubling your portion size: add a couple of warm buns fresh from the oven and you have a full meal for two!
Similar recipes
If you like the chickpea and feta cheese salad, you may also like the following recipe:
Chickpea and feta cheese salad
Ingredients
- ½ English cucumber
- ½ red bell pepper
- 1 cup cherry tomatoes
- 1 can chickpeas
- 3½ oz feta cheese
- ½ red onion
- ½ tsp dried basil
- ½ tsp dried oregano
- ½ lime
- 2 tbsp olive oil
- salt and pepper
Instructions
- Cut the red onion into small cubes. Then chop the cucumber, red bell pepper and cherry tomatoes. Drain and rinse the canned chickpeas and them to the mix.
- Add dried basil and oregano together with some salt and pepper. Squeeze the juice of half a lime and drizzle two tablespoons of olive oil. Mix well.
- Transfer the salad into individual bowls or a big serving bowl and crumble the feta cheese on top. You can add some fresh basil leaves for decoration. Serve with fresh bread.
Notes
- Remember to chop the red onion into very small pieces so it doesn’t overpower your salad.
- If you use canned chickpeas, as we do, rinse them well before adding them to the salad.
- We only remove the ends of the cucumber and eat everything else, but you may peel it and remove the core if you prefer.
- Have in mind that feta cheese is salty, so add only a moderate amount of salt into your salad.