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hyper-realistic food photography of chickpea feta salad served on a round white ceramic plate, finished dish styled as a fresh budget-friendly lunch, plump beige chickpeas, diced cucumber with pale green centers and dark green edges, glossy halved cherry tomatoes, finely chopped red onion, crumbled bright white feta cheese, chopped fresh parsley, light lemon and olive oil dressing lightly coating the ingredients without pooling, ingredients distinct and not mashed, realistic portion size, crisp textures, fresh vibrant colors, plated neatly but naturally, plate set on a white marble kitchen counter in a bright white kitchen, soft natural window light, airy editorial cookbook style, clean background, shallow depth of field, sharp focus on the salad, no utensils, no napkins, no hands, no people, no text, no watermark

Chickpea Feta Salad

This chickpea feta salad is cold, crisp, and easy to put together with simple ingredients. It works well for lunch, as a side dish, or as a make-ahead salad for busy days.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 5
Ingredients Method

Ingredients
  

  • 2 cans chickpeas 15 ounces each, drained and rinsed
  • 1 large cucumber diced
  • 1 pint cherry tomatoes halved
  • 1/2 small red onion finely chopped
  • 6 ounces feta cheese crumbled
  • 1/2 cup fresh parsley chopped
  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 1 tablespoon red wine vinegar
  • 1 teaspoon dried oregano
  • 1 small garlic clove minced
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper

Method
 

  1. Drain and rinse the chickpeas well.
  2. Let them sit in a colander for a minute so extra water drips off.
  3. Dice the cucumber into bite-size pieces.
  4. Halve the cherry tomatoes.
  5. Finely chop the red onion and parsley.
  6. In a large bowl, whisk together the olive oil, lemon juice, red wine vinegar, oregano, garlic, salt, and pepper.
  7. Add the chickpeas, cucumber, tomatoes, onion, and parsley.
  8. Toss gently until everything is coated.
  9. Fold in the feta last.
  10. Chill the salad for 15 to 20 minutes before serving, if you have time.

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