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Chickpea and Cucumber Bowl

Chickpea and Cucumber Bowl

A refreshing and nutritious Chickpea and Cucumber Bowl that combines crunchy cucumbers, creamy chickpeas, and a bright citrusy dressing, perfect for a light meal or side dish.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings servings
Course: Main Course
Cuisine: Mediterranean
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 2 cans (15 oz each) canned chickpeas, rinsed and drained
  • 1 large English cucumber, diced
  • 1/2 medium red onion, finely diced
  • 1/2 cup fresh parsley, chopped
  • 1/2 cup feta cheese, crumbled (omit for vegan)
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon dried oregano
  • Salt and black pepper to taste
  • 1 clove garlic, minced

Method
 

  1. Rinse the chickpeas under cold water and drain thoroughly.
  2. Dice the cucumber, finely chop the red onion and parsley, and combine in a large mixing bowl.
  3. In a small jar or bowl, whisk together olive oil, lemon juice, minced garlic, oregano, salt, and pepper until emulsified.
  4. Pour the dressing over the chickpea and vegetable mixture and toss to combine.
  5. Gently fold in the crumbled feta cheese.
  6. Let the bowl rest in the refrigerator for at least 20 minutes before serving.

Notes

For best results, pat chickpeas dry after rinsing. Use English cucumbers for less water content. Add salt just before serving to maintain cucumber crunch.