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Saladier de salade de pois chiches, feta, concombre, tomates cerises et menthe, avec une assiette servie et un demi-citron
Team Curcuma

Chickpea, feta and cucumber salad

A fresh, filling salad ready in 15 minutes, with a lemony cumin and turmeric dressing.
Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings : 4 people
Course : Main Course, Salad
Cuisine : Mediterranean
Calories : 410
Ingredients Préparation Notes

Ingredients
  

  • 2 tins chickpeas (2 x 400 g, 480 g drained)
  • 1 cucumber
  • 250 g cherry tomatoes
  • 1/2 red onion
  • 150 g feta PDO if possible
  • 1 small bunch fresh mint
  • 1 small bunch flat-leaf parsley
  • 4 tbsp olive oil
  • 1 lemon (juice)
  • 1/2 tsp mustard
  • 1/2 tsp ground cumin
  • 1 pinch ground turmeric optional
  • salt and black pepper

Préparation
 

  1. Drain the chickpeas and rinse them under cold water. Keep the liquid (aquafaba) for another recipe if you like.
  2. In a salad bowl, mix the olive oil, lemon juice, mustard, cumin, turmeric, salt and pepper. Add the chickpeas and leave them to marinate while you prepare the vegetables.
  3. Cut the cucumber in half lengthways, scoop out the seeds with a spoon and dice it. Halve the cherry tomatoes and finely slice the red onion.
  4. Add the vegetables to the bowl, then crumble the feta over the top by hand.
  5. Chop the mint and parsley, add them at the last minute, toss gently and serve.

Notes

To make the salad ahead, keep the vegetables and the dressing separate until you're ready to serve. Keeps for 2 days in the fridge.