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Fresh Lemon Vinaigrette Greek Salad with Chickpeas and Cucumber

Fresh Lemon Vinaigrette Greek Salad - featured image
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A quick, easy, and refreshing Greek salad featuring crisp cucumber, tangy lemon vinaigrette, hearty chickpeas, and optional feta cheese, perfect for summer meals.

Ingredients

Scale
  • 1 large cucumber, diced (English cucumber preferred)
  • 1 (15 oz / 425 g) can chickpeas, drained and rinsed
  • 1 cup cherry tomatoes, halved
  • ½ red onion, thinly sliced
  • ½ cup Kalamata olives, pitted and sliced
  • ¼ cup crumbled feta cheese (optional)
  • 2 tablespoons fresh parsley, chopped
  • ¼ cup fresh lemon juice (about 2 lemons)
  • ⅓ cup extra virgin olive oil
  • 1 teaspoon Dijon mustard
  • 1 garlic clove, minced
  • 1 teaspoon dried oregano
  • Salt and freshly ground black pepper to taste

Instructions

  1. Rinse the cucumber and cherry tomatoes under cold water. Dice the cucumber into bite-sized pieces, halve the cherry tomatoes, and thinly slice the red onion. Set aside.
  2. Open the can of chickpeas and pour them into a colander. Rinse thoroughly under cold water to remove excess sodium and canned flavor. Let them drain completely.
  3. In a small bowl or mason jar, combine fresh lemon juice (¼ cup), extra virgin olive oil (⅓ cup), Dijon mustard (1 teaspoon), minced garlic (1 clove), dried oregano (1 teaspoon), salt, and freshly ground black pepper. Whisk or shake vigorously until emulsified and slightly thickened. Taste and adjust seasoning if needed.
  4. In a medium mixing bowl, add the diced cucumber, halved cherry tomatoes, sliced red onion, rinsed chickpeas, and Kalamata olives. Pour the lemon vinaigrette over the salad and toss gently to coat all ingredients evenly.
  5. Sprinkle the chopped fresh parsley and crumbled feta cheese on top. Give it a final gentle toss or leave the topping as a garnish.
  6. For best flavor, allow the salad to sit for 10-15 minutes at room temperature to let the lemon vinaigrette soak in and mellow the onion’s sharpness (optional).
  7. Transfer to a serving bowl or plate and serve fresh.

Notes

For best flavor, make the lemon vinaigrette fresh and toss just before serving. Letting the salad rest for 10-15 minutes helps flavors meld and mellows the onion. Rinse chickpeas well to reduce sodium and canned flavor. Use English cucumber to avoid bitterness. For a dairy-free version, omit feta or substitute with vegan cheese. Dressing can be made up to 3 days ahead and stored in the fridge.

Nutrition

Keywords: Greek salad, lemon vinaigrette, chickpeas, cucumber, healthy salad, summer salad, easy salad, vegetarian, gluten-free

Find it online: https://siennaspoon.com/fresh-lemon-vinaigrette-greek-salad-recipe-easy-healthy-chickpea-cucumber-bowl/