Description
Is there any salad more refreshing than a Cucumber Feta Salad? This dish combines creamy feta, crunchy cucumbers, hearty chickpeas, and bright herbs for a flavor-packed experience that’s perfect for summer lunches or light dinners
Ingredients
Salad:
- 1 cup pearl couscous
- 1 1/2 cups English cucumbers, cut into half moons
- 1 large ripe avocado, diced
- 1 (15-ounce) can chickpeas, drained and rinsed
- 1/3 cup finely chopped flat-leaf parsley
- 1/2 cup crumbled feta cheese
Dressing:
- 2 tablespoons red wine vinegar
- 1 tablespoon Dijon-style mustard
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon minced garlic (optional)
- 1/4 cup olive oil
- 1 1/2 teaspoons honey
- 1 lemon, zested and juiced (about 1/4 teaspoon zest + 1 1/2 tbsp juice)
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Instructions
1. Prepare the Couscous
Cook the pearl couscous according to the package directions. Typically: boil 1 1/2 cups water with 1/2 tsp salt and 1 tsp olive oil, add couscous, cover, reduce heat, and simmer for 8–10 minutes until tender. Transfer to a large bowl and refrigerate until chilled.
2. Make the Dressing
In a jar or small bowl, combine all dressing ingredients. Shake or whisk well and refrigerate until ready to use.
3. Mix the Salad
To the cooled couscous, add the cucumbers, avocado, chickpeas, parsley, and feta. Shake or stir the dressing again, then drizzle over the salad.
4. Toss & Serve
Gently toss everything together until well combined. Serve immediately. Optional: chill for 15–30 minutes before serving to enhance flavors.
Nutrition
- Calories: 363 kcal
- Sugar: 2g
- Sodium: 395.8mg
- Fat: 19.6g
- Carbohydrates: 38.3g
- Fiber: 7.5g
- Protein: 10g
- Cholesterol: 11.1mg