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Chickpea salad with cucumber, cherry tomatoes, feta, red onion, herbs, lemon, and cumin
TrendyTadka Editorial

Mediterranean-Indian Chickpea Cucumber & Feta Salad

Canned chickpeas, cucumber, tomatoes, feta, cumin, and lemon make a crisp no-cook fusion salad in 10 minutes.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Lunch, Salad
Cuisine: Mediterranean-Indian
Ingredients Method Notes

Ingredients
  

Ingredients
  • 2 cans chickpeas rinsed, drained, and dried
  • 1 English cucumber diced
  • 2 cups halved cherry tomatoes
  • 4 ounces feta crumbled
  • 1/4 red onion thinly sliced
  • 1/3 cup cilantro or parsley
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chaat masala
  • 1/4 teaspoon black pepper
  • Kosher salt as needed

Method
 

Instructions
  1. Rinse chickpeas, drain well, and pat dry.
  2. Whisk olive oil, lemon, cumin, chaat masala, and pepper in a large bowl.
  3. Add chickpeas, cucumber, tomatoes, onion, and herbs; toss thoroughly.
  4. Fold in feta gently and taste before adding salt.
  5. Serve immediately or refrigerate; drain released liquid before meal-prep serving.

Notes

  • Measure ingredients before heating the pan.
  • Avoid crowding; use two batches when necessary.
  • Taste before adding final salt because packaged ingredients vary.
  • Cool meal-prep portions promptly in shallow containers.