This Chickpea, Cucumber, and Herb Chopped Salad is a light, but satisfying summer salad made with fresh ingredients, a simple vinaigrette, and a lot of flavor!
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Our excessive heat was followed by excessive rain. But all of that weather was good for something - my herbs are currently growing out of control! Last year was a disappointing year for my herb garden. This year has totally made up for it! And thankfully - between shop products and recipes - nothing will go to waste!
A few weeks ago, I decided to use a bunch of herbs, plus a tomato, cucumber, and onion from our garden, to make a light, but satisfying salad. I threw in a can of chickpeas for some bulk and added protein. From there, it turned into a Mediterranean inspired dish bursting with a medley of flavors!
This was one of those recipes that developed by continuously chopping things up and adding them to a bowl. Along with chickpeas, cucumber, tomato, onion, and herbs, I also added some red bell pepper, feta stuffed olives, capers, and feta cheese. Then, I made a simple vinaigrette using red wine vinegar, olive oil, garlic, paprika, salt, and pepper.
Chickpea, Cucumber, and Herb Chopped Salad
This is one of those salads that seems to get better as it sits. So I totally suggest making it a day ahead. If you're planning on making it a day ahead, I would mix up everything except for the feta cheese. Add that right before serving.
To start this salad, add the chickpeas, cucumber, tomato, pepper, onion, olives, capers, feta cheese, and herbs to a mixing bowl.
Give everything a good stir to combine all of the ingredients. You want to make sure you get a good mixture of ingredients and flavors in every bite.
Then, add the olive oil, vinegar, paprika, garlic powder, and salt and pepper to a small bowl. Mix it up to combine and pour it over the salad.
Give the salad one last mix and serve. If desired, add a little more crumbled feta cheese on top before serving.
Chickpea, Cucumber, and Herb Salad
Ingredients
- 1 15 oz. can chickpeas rinsed and drained
- 1 cup cucumber chopped
- 1 cup tomato chopped
- 1/2 cup red pepper chopped
- 1/4 cup red onion chopped
- 1/4 cup feta stuffed olives chopped
- 3 tbsps. capers
- 1/4 cup feta cheese crumbled
- 1/3 cup fresh basil chopped
- 2 tbsps. fresh oregano chopped
- 1/2 tsp. fresh mint chopped
- 2 tbsps. olive oil
- 2 tbsps. red wine vinegar
- 1/4 tsp. garlic powder
- 1/4 tsp. paprika
- Salt and pepper to taste
Instructions
- Add chickpeas, cucumber, tomato, pepper, onion, olives, capers, feta cheese, and herbs to a mixing bowl. Combine.
- In a small bowl, add olive oil, vinegar, paprika, garlic powder, and salt and pepper. Mix to combine and pour over the salad.
- Mix one last time. Then, serve. If desired, add more crumbled feta cheese on top before serving.
Notes
Not only is this a delicious side salad, but it's also pretty awesome served like a dip, too! Just grab some pita chips and dig in!
Did you make this Chickpea, Cucumber, and Herb Chopped Salad recipe? Share it on social media using the hashtag #holokahome. Don’t forget to tag me @holokahome!
