Crisp cucumbers, creamy chickpeas, tangy feta, and plenty of fresh herbs make this simple salad especially refreshing on a warm day. A lively red wine vinaigrette with grainy mustard brings everything together with just the right balance of acidity and richness.
Ready in about 20 minutes, this versatile salad is ideal for summer barbecues, picnics, potlucks, or an easy light lunch. It is also sturdy enough to prepare a little ahead, allowing the chickpeas to absorb even more of the flavorful dressing.
INGREDIENTS:
Red Wine Mustard Dressing
3 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar
1 tablespoon grainy mustard
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
Chickpea Salad
1 (19-ounce) can chickpeas, drained and rinsed
4 Persian cucumbers, diced
½ cup crumbled Greek feta cheese
½ small red onion, finely chopped, or to taste
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons chopped fresh dill
METHOD:
In a large serving bowl, whisk together the olive oil, red wine vinegar, grainy mustard, salt, and black pepper until the dressing is well combined.
Add the chickpeas, cucumbers, feta, red onion, parsley, and dill directly to the bowl.
Gently toss until all the ingredients are evenly coated with the dressing. Taste and adjust the seasoning with additional salt, pepper, vinegar, or mustard as desired.
Serve immediately, or refrigerate the salad for 15 to 30 minutes to allow the flavors to meld.
Store the salad in an airtight container in the refrigerator for up to three days. The cucumbers will gradually soften and release some liquid, so give the salad a gentle toss before serving.
For the best make-ahead texture, prepare the dressing and chickpeas in advance, then add the cucumbers, feta, onion, and herbs shortly before serving.
CHEF’S NOTES:
- Persian cucumbers are ideal because they are crisp, thin-skinned, and have very few seeds. An English cucumber may be substituted. If it has a large, watery seed cavity, scoop out the seeds before dicing.
- For the creamiest texture and best flavor, use a block of Greek feta packed in brine and crumble it yourself. Goat cheese may also be substituted, or the cheese can be omitted for a dairy-free version.
- Fresh parsley and dill give the salad its bright, herbaceous character, but mint, basil, chives, green onions, or cilantro would also be delicious.
- Grainy mustard adds texture and depth to the dressing. Dijon mustard works equally well if that is what you have on hand.
- If the red onion tastes particularly sharp, soak the chopped onion in cold water for 10 minutes, then drain and pat dry before adding it to the salad.
