Ingredients
2 (15 oz) cans chickpeas, rinsed and drained well, or 3 cups (500g) cooked chickpeas
1 medium thin-skinned cucumber, such as hothouse or Persian, finely chopped
6 small ripe tomatoes, chopped into bite-sized pieces
1/4 cup coarsely chopped fresh dill or mint, for a burst of herbal brightness
2 ounces (55g) feta cheese, crumbled
1 teaspoon Dijon mustard, for a touch of sharpness
1/2 teaspoon honey or maple syrup, or more to taste, to balance the acidity
1/4 cup (60ml) freshly squeezed lemon juice, from 1 to 2 lemons
1/4 cup (60ml) extra-virgin olive oil, rich and peppery
Salt and freshly ground black pepper, to taste
Instructions
- Begin by preparing the dressing directly in a large mixing bowl. Whisk together the Dijon mustard, honey (or maple syrup), freshly squeezed lemon juice, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Slowly stream in the extra-virgin olive oil as you whisk, creating a smooth, glossy vinaigrette.
- Next, open the cans of chickpeas, rinse them under cool water, and let them drain thoroughly. Add the chickpeas to the bowl with the dressing, followed by the chopped cucumber, juicy tomatoes, and fresh dill. Crumble the feta over the top and gently toss everything together until well coated. Taste and adjust with more salt or pepper, if needed, before serving.
Notes
To keep this salad fully plant-based, simply leave out the feta cheese and swap the honey for maple syrup in the dressing. You’ll still get that lovely balance of tang and sweetness, with all the fresh flavor.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cook
- Cuisine: American
