Chickpea and Cucumber Salad

This chickpea and cucumber salad is a refreshing, flavorful, and healthy side dish or light lunch. The chickpeas provide protein and fiber, the cucumber is crisp and hydrating, and the red onion, parsley, and feta add flavor and texture. The olive oil and lemon juice dressing is light and tangy, and the oregano adds a subtle herbal note. This salad is easy to make and can be tailored to your own taste preferences.

The origins of this chickpea and cucumber salad are shrouded in mystery, but it is believed to have originated in the Middle East or North Africa. It is a popular dish in many Mediterranean countries, and it has become increasingly popular in the United States in recent years. This salad is a versatile dish that can be served as a side dish, a light lunch, or even as a main course. It is also a great way to use up leftover chickpeas.

Prep time: 10 | Cook time: 0 | Serves: 4

Ingredients

• 1 can (14 ounces) chickpeas, rinsed and drained
• 1 large cucumber, peeled and diced
• 1/2 cup chopped red onion
• 1/2 cup chopped fresh parsley
• 1/4 cup crumbled feta cheese
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• 1 teaspoon dried oregano

Instructions

1. In a large bowl, combine the chickpeas, cucumber, red onion, parsley, feta cheese, olive oil, lemon juice, and oregano.
2. Toss to coat.
3. Serve immediately or chill for later.

Why It Works

• The combination of chickpeas, cucumber, red onion, parsley, and feta cheese provides a variety of textures and flavors.
• The olive oil and lemon juice dressing is light and tangy, and it helps to bring all of the ingredients together.
• The oregano adds a subtle herbal note that complements the other flavors in the salad.
• This salad is easy to make and can be tailored to your own taste preferences.