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A big bowl of cucumber chickpea salad and a wooden spoon holding a scoop of the salad.
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Cucumber Feta Chickpea Salad (dairy-free!)

A perfect 10-minute salad with all the crunchy, creamy textures!
Prep Time 10 minutes
Total Time 10 minutes
Servings 5
Calories 223kcal
Author Danielle Brown
Cost $16

Equipment

Ingredients

Salad

  • 8 Persian cucumbers peeled and sliced
  • 1 can chickpeas rinsed and drained
  • ¾ cup feta cheese crumbled, I use dairy free from Violife
  • ½ cup fresh dill chopped
  • ½ cup pistachios shelled and chopped

Dressing

  • 3 tablespoon olive oil
  • 2 tablespoon red wine vinegar
  • 1 tablespoon oregano
  • 1 teaspoon mint dried
  • 1 teaspoon Dijon mustard
  • 1 tablespoon sumac
  • Pinch salt, pepper, garlic powder

Instructions

  • Peel and slice the cucumbers, drain and rinse the chickpeas, and chop the fresh dill and pistachios.
  • Add all of the salad ingredients to a large bowl.
  • In a small jar, whisk or use a frother to emulsify the dressing.
  • Pour dressing over the salad, toss well to combine, and enjoy!

Notes

  • You can swap the chickpeas for any kind of white bean.
  • Making this salad ahead of time? Store the dressing on the side and it will stay fresh in the fridge for days. Toss the salad right before serving.
  • Use a hand-frother to blend the dressing easily.

Nutrition

Calories: 223kcal | Carbohydrates: 9g | Protein: 7g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Cholesterol: 20mg | Sodium: 273mg | Potassium: 324mg | Fiber: 2g | Sugar: 3g | Vitamin A: 621IU | Vitamin C: 7mg | Calcium: 165mg | Iron: 2mg
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