Food & Drink Magazine

Greek Cucumber and Chickpea Salad

By Pavani @napavani
Blogging Marathon# 62: Week 2/ Day 2 Theme: Salads Dish: Greek Cucumber Salad Today's salad is extremely easy to put together, very filling and absolutely refreshing. I made this salad along with Greek Lemony Dill rice that I posted last month. It is a great to serve as a side dish or on its own for a light meal.
Greek style Cucumber & Chickpea Salad Recipe is from Cooking Light magazine. I wasn't a big fan of dill for a long time. I thought it had a very strong flavor that was overpowering. But recently I started liking it quite a bit, especially when used in Greek style dishes like tzatziki sauce or Spanakopitas.
Greek style Cucumber & Chickpea Salad Dill absolutely makes this salad, giving it a fresh, herbaceous flavor that brightens up the whole dish. It is a satisfying bowl of crunchy, creamy and chewy textures.
Greek Cucumber & Chickpea Salad Ingredients:
  • 1 Medium English Cucumber, thinly sliced
  • 1cup Cooked Chickpeas
  • 1 Medium Roasted Bell Pepper, thinly sliced
  • 4 Kalamata Olives, pitted and finely chopped
  • 3tbsp Feta Cheese, crumbled
  • 1tbsp Fresh Dill, chopped
  • For the Dressing:
  • 1tbsp Extra Virgin Olive Oil
  • 1tbsp Red Wine vinegar
  • To taste Salt & Pepper
Method:
  1. Make the Dressing: Whisk together olive oil, red wine vinegar, salt and pepper in a medium bowl.
  2. Make Salad: To the dressing, add chickpeas, bell peppers and olives. Toss to combine.
  3. Divide cucumber slices in 2 serving bowls and top with the chickpea mixture, cheese and dill. Serve right away.
Greek style Cucumber & Chickpea Salad
Greek Cucumber and Chickpea Salad Lets check out what my fellow marathoners have cooked today for BM# 62. Signature

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