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Zinc-rich chickpea salad with cucumber, feta, and fresh herbs.
Chef Ava

Zinc-Rich Chickpea Salad

A fresh, zinc-packed salad with chickpeas, cucumber, feta, and a tangy lemon dressing. Perfect for a light meal, refreshing summer salad or a side dish.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4
Course: Salad
Cuisine: Mediterranean
Calories: 183
Ingredients Method Notes

Ingredients
  

  • 1 can 15 ounces chickpeas (rinsed and drained – rich in zinc, fiber, and protein)
  • 1 medium cucumber diced – for a refreshing crunch
  • ⅓ cup crumbled feta cheese for creaminess and saltiness
  • ¼ cup red onion finely chopped – for sharp flavor
  • 1 red bell pepper diced – adds color and sweetness
  • 2 tablespoons fresh herbs dill, parsley, or oregano – for extra taste
  • 2 tablespoons lemon juice freshly squeezed – for tang
  • 2 tablespoons extra-virgin olive oil for a light dressing
  • Salt & pepper to taste to balance the flavors

Method
 

  1. In a large bowl, whisk together the lemon juice, olive oil, salt, and pepper until well combined.
  2. Add the chickpeas, cucumber, feta cheese, red onion, and bell pepper to the bowl.
  3. Toss everything together until evenly coated, and taste for seasoning, adjusting as needed.
  4. Garnish with fresh herbs of your choice, and serve immediately. For extra flavor, chill in the fridge for 30 minutes before serving.

Notes

For a vegan option, swap feta for vegan cheese or avocado. This salad keeps well in the fridge for up to 3 days.