Protein Cucumber Salad
Protein Cucumber Salad
Course: lunch, side dishCuisine: MediterraneanDifficulty: easyServings
4
servingsPrep time
15
minutesCooking timeminutes
Calories
250
kcalTotal time
15
minutesThis Protein Cucumber Salad is a refreshing and satisfying dish that combines crisp cucumber with creamy feta and protein-rich chickpeas. The tangy lemon dressing with fresh herbs adds a burst of flavor, while the crunchy texture makes it perfect for a light lunch or side. Quick to prepare, it is a healthy choice that delights the senses with every bite.
Ingredients
2 large cucumbers, diced
1 can (15 oz) chickpeas, rinsed and drained
1/2 cup crumbled feta cheese
1/4 cup red onion, finely chopped
2 tbsp extra virgin olive oil
1 tbsp fresh lemon juice
2 tbsp fresh dill, chopped
1/2 tsp salt
1/4 tsp black pepper
1 clove garlic, minced
Directions
- 1. Wash the cucumbers under cool water and dice them into bite-sized pieces.
- 2. Rinse the chickpeas in a colander and let them drain well.
- 3. Finely chop the red onion and fresh dill.
- 4. In a large mixing bowl, combine the diced cucumbers, chickpeas, red onion, and crumbled feta.
- 5. In a small bowl, whisk together the olive oil, lemon juice, minced garlic, salt, and pepper until emulsified.
- 6. Pour the dressing over the salad ingredients and toss gently to coat everything evenly.
- 7. Sprinkle the chopped fresh dill over the salad and give it one more gentle toss.
- 8. Let the salad sit for 10 minutes to allow the flavors to meld before serving.
Notes
- For a vegan version, substitute the feta cheese with diced avocado or tofu. This salad keeps well in the refrigerator for up to 2 days, but the cucumbers may release water, so drain any excess liquid before serving. Serve it as a light lunch alongside grilled chicken or fish, or as a refreshing side dish at a barbecue.
