Spicy Cucumber Chickpea Salad
A quick, protein-rich salad combining crisp cucumbers, tender chickpeas, and tangy za’atar vinaigrette. Ready in 10 minutes, this vibrant dish is perfect for healthy lunches, easy dinners, or meal prep.
Equipment
- 1 Salad bowl
- 1 Mason jar (for dressing)
- 1 knife
- 1 cutting board
- 1 measuring cup
- 1 Measuring spoon
Ingredients
Cucumber Chickpea Salad:
- 1 can 15 oz chickpeas, drained and rinsed
- 2 cups cucumber sliced
- ½ medium red onion thinly sliced
- 2 tbsp fresh herbs dill, mint, or parsley, torn or sliced
- 2 tbsp feta cheese crumbled
Za’atar Vinaigrette:
- ¼ cup olive oil
- 2 tbsp fresh lemon juice
- 1 tsp Dijon mustard
- 1 tsp za’atar spice
- Salt and black pepper to taste
Instructions
- Prepare Chickpeas: Begin by opening a can of chickpeas and pouring them into a colander. Rinse thoroughly under cold running water to remove excess salt and canning liquids. Drain completely, then gently pat them dry with a clean kitchen towel or paper towel. Dry chickpeas ensure the salad stays crisp and allows the dressing to coat them evenly without becoming watery.
- Slice Cucumbers: Wash cucumbers under cool running water to remove any dirt or residue. Trim off both ends, then cut into thin, even slices or half-moon shapes depending on your preference. Uniform slices help create balanced texture and flavor in every bite. Place them in your salad bowl as the base layer for the salad.
- Prepare Red Onion: Peel the red onion and slice it thinly into delicate rings or half-moons. Thin slices deliver a subtle onion flavor without overpowering the freshness of the cucumber and chickpeas. Add the sliced onion directly to the salad bowl to layer with the cucumbers and chickpeas.
- Combine Salad Base: Add the drained chickpeas to the bowl containing cucumber and onion slices. Use a large spoon to gently stir and combine the ingredients until chickpeas are evenly distributed. This ensures every serving has a balanced mix of vegetables and protein.
- Add Fresh Herbs and Feta: Select fresh herbs such as dill, mint, or parsley, then tear or finely slice them to preserve their aroma and flavor. Sprinkle them evenly over the chickpea mixture. Crumble feta cheese over the top, letting it rest until dressing is added. This layering adds both flavor and texture contrast to the salad.
- Prepare Za’atar Vinaigrette: In a mason jar or a small mixing bowl, combine olive oil, fresh lemon juice, Dijon mustard, and za’atar spice. Season with salt and freshly ground black pepper to taste. Secure the lid if using a jar and shake vigorously for 30–45 seconds until the dressing emulsifies into a smooth mixture. If using a bowl, whisk vigorously until all ingredients are fully blended.
- Dress the Salad: Slowly pour the freshly prepared vinaigrette over the salad. Distribute the dressing evenly so each ingredient is coated. Pouring gradually allows you to control the amount of dressing and ensures even coverage without making the salad soggy.
- Toss Gently: Using two large spoons or salad tongs, gently toss the salad to coat all ingredients in the vinaigrette. Toss just enough to combine flavors while keeping cucumber slices crisp and chickpeas intact. This maintains the freshness and crunch of the salad.
- Serve and Enjoy: Transfer the salad to serving bowls or a large platter. Serve immediately to enjoy the crisp textures and fresh flavors at their peak. For meal prep, store the dressing separately and add before serving to keep the salad vibrant.
Notes
- For best texture, use firm cucumbers such as English or Persian cucumbers, which have fewer seeds and thinner skin.
- Drain and rinse chickpeas thoroughly to remove excess sodium and improve flavor.
- Fresh herbs like dill, mint, or parsley will give your salad a brighter taste — feel free to experiment with combinations.
- Za’atar spice can be found in most supermarkets or Middle Eastern stores, and it can be stored in a sealed jar for months.
- This salad is best served fresh but can be prepared a few hours ahead for flavors to meld.
