Chickpea and Cucumber Greek Salad

This Chickpea and Cucumber Greek Salad is a great meatless summer dish, either on its own as a side dish or paired with something like a grilled chicken breast for a healthy lunch. It's light and bright, bursting with refreshing summer flavors.

This recipe is by no means a classic Greek Salad but more like a take on many salads I've had over the years in many different places. We love to have it out at the pool or make it ahead for an easy lunch.

Chickpea and Cucumber Greek Salad

1 can chickpeas, drained

1 cucumber, sliced and quartered

4 vine tomatoes, deseeded, roughly chopped (you can also use cherry tomatoes if you prefer)

1/4 cup red onion, chopped

1/4 cup feta crumbles

1/4 cup kalamata olives, halved

2 tbsp olive oil

1 tbsp red wine vinegar

1 tsp dried oregano

salt and pepper

1. Drain and rinse your chickpeas. Add them to a large bowl.

2. Slice your cucumber, tomatoes, and red onion and add to the bowl.

3. Slice your olives and crumble your feta into your salad.

4. In a small bowl, add the olive oil, red wine vinegar, oregano and salt and pepper, as desired, and pour over salad.

5. Stir everything together and add more salt and pepper to taste if needed.

6. Serve immediately or refrigerate for a few hours to let the flavors come together.