Greek Chickpea, Cucumber & Feta Salad with Lemon‑Oregano Dressing
Bright, crunchy and protein-rich, this no-cook salad sings with lemon, oregano and salty feta; served chilled or with optional warm, crisped chickpeas for extra texture.
2 can chickpeas, 15 oz, drained and rinsed
1 english cucumber, seeded and diced
1 cup cherry tomatoes, halved
¼ cup red onion, thinly sliced
½ cup kalamata olives, pitted and halved
4 oz feta, crumbled
⅓ cup fresh parsley, chopped
4 tbsp olive oil, divided
3 tbsp fresh lemon juice
1 tsp dijon mustard
1 tsp dried oregano
1 tsp honey, optional
¾ tsp kosher salt
½ tsp black pepper, freshly ground
Nutrition Facts (Per Serving)
Nutritional information is calculated using an ingredient database and should be considered an estimate.
You Might Also Like
Prasorizo (Leek Rice)
A warm, fragrant Greek pilaf where sweet, softly sautéed leeks melt into tender rice enriched with butter and olive oil. Bright lemon and fresh dill lift the dish into something homey yet celebratory—perfect as a weeknight side or a simple main with a salad.
Kolokithokeftedes (Zucchini Fritters)
Crisp-edged zucchini fritters studded with salty feta and fresh herbs, pan-fried until golden and served with lemon for brightness. A rustic, quick-to-make Greek favorite that balances moisture-squeezed zucchini with a light, savory batter.
Youvetsi (Orzo with Beef)
Slow-braised beef simmers in a warm tomato-wine sauce until tender, finishing with tender orzo that soaks up the juices for a comforting, family-style Greek bake. The dish balances rich, savory meat with bright tomato and a hint of cinnamon for a comforting, aromatic finish.