Protein Packed Chickpea Cucumber, Feta Salad With The Flavors Of Greece! Recipe

I love creating a High Protein Side Salad that brings together crisp cucumbers, hearty chickpeas, and tangy crumbled feta cheese with a burst of lemon juice and olive oil. A sprinkle of fresh mint adds a surprising twist. This vibrant, healthy dish never fails to inspire my summer gatherings.

I’m super excited to share my twist on the Protein Packed Chickpea Cucumber, Feta Salad With The Flavors Of Greece! This summer salad is one of my go-to recipes when I need something fresh and filling fast.

I start with a can of chickpeas that I drain and rinse, toss in 2 large diced cucumbers, and then add in 8 oz of crumbled feta cheese. I juice a lemon over it all and drizzle 3 tablespoons of extra virgin olive oil to bring all the flavors together.

Sometimes I even toss in a finely chopped red onion for an extra crunch and 1-2 tablespoons of fresh herbs like mint, dill, or basil to suit my mood. This high protein side salad is perfect paired with a bite during a Super Bowl party or served as a healthy side dish at Memorial Day or Fourth of July celebrations.

Enjoy this dish if you like bold flavors and a quick, satisfying meal!

Why I Like this Recipe

I really like this recipe because it’s super quick to put together even when I’m in a hurry. It takes like less than 10 minutes so I dont have to stress about it. I also love that its really healthy and filling, especially with the chickpeas and fresh cucumbers. The zesty lemon and olive oil dressing is just perfect and gives it a tangy kick that makes every bite interesting. Plus, mixing in the salty feta and fresh herbs like mint or dill gives it a flavor combo that my taste buds totally appreciate. Lastly, it’s really easy to tweak, so I can add or change a few things based on what I have so its always a win for me!

Ingredients

• Chickpeas are high in protein and fiber, add nuttiness and keep you full.
• Cucumbers are hydrating and low in calories, plus they bring a cool, crisp crunch.
• Feta cheese packs protein and has a tangy, salty kick that enriches the salad.
• Lemon juice adds a bright, sour pop that balances the creaminess and richness.
• Extra virgin olive oil delivers healthy fats and a smooth, fruity note in each bite.
• Red onion, though optional, gives a little zing and makes every bite crunchier.
• Fresh herbs like mint or dill give aromatic color and lift the salad’s flavor.

Ingredient Quantities

• 1 can (15 oz) chickpeas, drained and rinsed
• 2 large cucumbers, diced
• 8 oz block of feta cheese, crumbled
• 1 lemon, juiced
• 3 tablespoons extra virgin olive oil
• 1 small red onion, finely chopped (optional but adds a nice crunch)
• 1-2 tablespoons fresh herbs (mint, dill, or basil), chopped
• Salt and pepper to taste

How to Make this

1. Drain and rinse your chickpeas well then set them aside in a large mixing bowl.

2. Dice your cucumbers and if you’re using it, finely chop the red onion then add them to the bowl with the chickpeas.

3. Crumble your block of feta cheese into the bowl and sprinkle in your chopped fresh herbs like mint, dill, or basil.

4. Squeeze the juice of one lemon into a small bowl.

5. Add 3 tablespoons of extra virgin olive oil to the lemon juice then mix in a pinch of salt and some freshly ground pepper.

6. Slowly pour the dressing over your veggies and chickpeas making sure all ingredients get a little coated.

7. Toss everything together gently so that the feta, herbs and dressing combine without breaking up the chunks too much.

8. Let the salad sit for a few minutes to blend the flavors then serve chilled and enjoy it as a healthy side dish for Memorial Day or the Fourth of July.

Equipment Needed

1. Colander for rinsing the chickpeas
2. Large mixing bowl for assembling the salad
3. Knife for dicing cucumbers, chopping the red onion and crumbling feta
4. Cutting board to work on all the veggies
5. Small bowl for mixing the lemon juice, olive oil, salt and pepper
6. Measuring spoons to get the olive oil and herbs right
7. A spoon or fork for tossing all the ingredients together

FAQ

Protein Packed Chickpea Cucumber, Feta Salad With The Flavors Of Greece! Recipe Substitutions and Variations

• Instead of chickpeas, you can use cannellini beans or even black beans, they add a different but tasty texture.
• If you don’t have cucumbers, try dicing up zucchini or summer squash for that extra crunch.
• Feta cheese can be swapped for goat cheese or ricotta salata if you’re looking for a milder flavor.
• Lemon juice could be replaced with lime juice if you want a slightly sweeter tang.
• For extra virgin olive oil, you might use avocado oil or grapeseed oil, though the taste may be a bit different.

Pro Tips

1. Make sure you really rinse your chickpeas good so they dont add extra water or salt to the salad – that way your veggies and feta stay nice and firm.
2. If you decide to use the red onions, chop em super fine. Theyll add a cool crunch without being too overpowering.
3. Its a great idea to let everything sit for a few minutes after you toss it together; that helps all the flavors deep in and makes every bite more tasty.
4. Before mixing everything in, give your lemon dressing a quick taste and adjust the salt or pepper as needed, so your salad ends up just how you like it.