Valleybrink Road | Recipes | Chickpea Salad With Cucumber, Feta, And Lemon Vinaigrette | Serves 4 3 cups of cooked chickpeas (recipe follows) 1 cucumber, peeled, quartered, and sliced 1/4 inch thick 2 french breakfast radishes, thinly sliced on the mandoline 1 tablespoon chives, thinly sliced 2 scallions, thinly sliced int.

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Chickpea Salad With Cucumber, Feta, And Lemon Vinaigrette
Steps
1
2
3
4
Description

This is a light, delicious, and healthy recipe that makes me want summer to be here already. A great dish to make ahead for a party and just top with the feta right before serving. Enjoy!

Get Started
Step 1

Place the chickpeas, salt, olive oil, carrot, celery, chili, garlic, and onion in a large stock pot. Cover with 1 1/2 inches of water. Bring to a bowl. Once boiling, reduce heat to a simmer and cook for 1-2 hours, or until the chickpeas are tender and creamy. Once they are finished cooking, remove the chickpeas from the cooking mixture and set aside to cool. Refrigerate until ready to use.

Next Step
2
Step 2

In a small bowl, place the lemon juice, honey, sea salt, and black pepper. Whisk to combine. Slowly drizzle the olive oil into the bowl while whisking, until the dressing has emulsified. Taste. Season with salt and pepper to taste.

Next Step
3
Step 3

Place chickpeas, cucumber, radish, chives, tomatoes, and scallions in a large bowl. Drizzle with lemon vinaigrette, lightly coating the chickpeas. Season with salt and pepper. Taste. Add more vinaigrette, salt, and pepper as necessary.

Next Step
4
Step 4

To serve, scoop chickpea salad on a plate and top with a generous amount of crumbled feta. Finish with a sprinkle of salt and freshly ground black pepper.

Done!
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Ingredients
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  Serves 4

  • 3 cups of cooked chickpeas (recipe follows)
  • 1 cucumber, peeled, quartered, and sliced 1/4 inch thick
  • 2 french breakfast radishes, thinly sliced on the mandoline
  • 1 tablespoon chives, thinly sliced
  • 2 scallions, thinly sliced into rounds
  • 2 tomatoes, halved, cored, and cut into small pieces
  • good, high quality feta lemon vinaigrette (recipe below)
  • pink himalayan sea salt
  • freshly ground black pepper

LEMON VINAIGRETTE

  • 1 tablespoon fresh lemon juice
  • 3 tablespoon good olive oil
  • 1/2 teaspoon honey (optional)
  • pink himalayan sea salt
  • freshly ground black pepper.

CHICKPEAS

  • 1 1/2 cups dried chickpeas, soaked overnight in water, then drained
  • 1 tablespoon sea salt
  • 1/2 cup good olive oil
  • 1 large carrot, peeled and halved
  • 1 celery rib, halved
  • 1 dried arbol chile
  • 10 garlic cloves
  • 1/2 yellow onion