This easy Chickpea, Cucumber and Feta Salad comes together super fast and it makes a yummy fiber & protein filled vegetarian lunch or a great hearty side dish! The crunch from the cucumbers and sunflower seeds pairs really well with the creaminess of the chickpeas, feta and avocado.
All you need is 10 ingredients and there is very little chopping needed. If you are like me most of these are weekly staples for lunch and dinner components.
Chickpea Cucumber and Feta Salad Tips and Adaptations
- As with most of my salads my children prefer it deconstructed, but they do like everything in here so it also makes for a creative school or home lunch.
- To make this ahead of time: wait to add the olive oil, vinegar and avocados and add them right before serving.
- To store this for multiple days: wait or skip the avocado (I like the creaminess it adds, but you don’t need it) and combine the dressing in a small container and add when you are serving / eating.
- When I have this as a salad and not a side I like to serve it over spinach or arugula.
- If you don’t like feta you can swap it for goat cheese, mozzarella balls or possibly a sharp white cheddar.
- If you don’t have or don’t like sunflower seeds toasted almonds or walnuts would also work well.
- White beans work in replace of chickpeas if you prefer the taste.
If you are looking for other salad inspiration you can check more out here.
Ingredients
- 2 cups of cucumbers peeled and sliced into half moons
- 3/4 cup feta
- 1 avocado
- 1 can chickpeas
- 2 tbsp sunflower seeds
- 1 tbsp olive oil
- 1 tbsp red wine vinegar
- 1/2 - 1 tsp salt
Instructions
- Peel and slice your cucumbers into half moons.
- Drain and rinse your chickpeas.
- Pit and cut your avocado into about 1 inch pieces.
- Combine cucumbers, feta, avocado and chickpeas into a medium mixing bowl and add the olive oil, red wine vinegar and 1/2 tsp of salt and toss to combine.
- Add the sunflower seeds and toss until incorporated. Taste and add any additional salt if you feel you need.
- Serve and enjoy - this is best the first day and eaten right away but will hold for a day in the refrigerator. After 2 days the cucumbers get soft and the avocados turn brown. See tip and notes for make ahead or how to store longer.
Notes
- To make this ahead of time: wait to add the olive oil, vinegar and avocados and add them right before serving.
- To store this for multiple days: wait or skip the avocado and combine the dressing in a small container and add when you are serving / eating.
Did you make this recipe?I would love to see your creations! Snap a picture and tag @kristanwatson or #foodplaygo on Social Media!
