Morocco Meets Greece Chickpea Cucumber Salad with Feta
Experience a harmonious fusion of Mediterranean flavors with this vibrant Morocco Meets Greece Chickpea Cucumber Salad with Feta. Packed with protein-rich chickpeas, crisp cucumber, juicy cherry tomatoes, and the bold punch of red onion, this salad is a refreshing delight. The tangy feta cheese pairs beautifully with fresh herbs like parsley and mint, while a zesty dressing of lemon juice, olive oil, and a touch of honey adds a sweet and savory balance. Warm Moroccan spices like cumin, coriander, and paprika infuse the dish with an exotic depth, making it a perfect side dish or light main course. Ready in just 15 minutes, this no-cook recipe is a quick, nutritious option for busy weekdays or summer gatherings. Serve it chilled or at room temperature for a simple yet elegant meal that’s sure to impress. Keywords: Mediterranean salad, chickpea cucumber salad, feta salad, Moroccan spices, healthy no-cook recipe.
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Recipe Information
Ingredients
- 400 grams chickpeas (canned, drained and rinsed)
- 1 medium cucumber (seeded and diced)
- 200 grams cherry tomatoes (halved)
- 0.5 medium red onion (finely diced)
- 100 grams feta cheese (crumbled)
- 2 tablespoons fresh parsley (chopped)
- 2 tablespoons fresh mint (chopped)
- 3 tablespoons lemon juice (freshly squeezed)
- 3 tablespoons olive oil
- 1 teaspoon honey
- 1 teaspoon ground cumin
- 0.5 teaspoon ground coriander
- 0.5 teaspoon paprika
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
In a large mixing bowl, combine the chickpeas, diced cucumber, cherry tomatoes, and red onion.
In a small bowl, whisk together the lemon juice, olive oil, honey, ground cumin, ground coriander, paprika, salt, and black pepper until well combined.
Pour the dressing over the chickpea mixture and toss gently to coat all the ingredients evenly.
Add the crumbled feta cheese, fresh parsley, and fresh mint to the salad. Toss lightly to combine, being careful not to break up the feta too much.
Taste the salad and adjust seasoning with more salt or pepper if needed.
Chill the salad in the refrigerator for 10-15 minutes to allow the flavors to meld together.
Serve the salad cold or at room temperature as a side dish or a light main course.
Nutrition Facts
Calories |
1325 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.2 g | 98% | |
| Saturated Fat | 22.6 g | 113% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 89 mg | 30% | |
| Sodium | 3123 mg | 136% | |
| Total Carbohydrate | 124.3 g | 45% | |
| Dietary Fiber | 30.1 g | 108% | |
| Total Sugars | 35.5 g | ||
| Protein | 46.5 g | 93% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 834 mg | 64% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 2350 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
