Cucumber & Chickpea Salad by @shonda1020

15 min

4 servings

🥒

500 g

Persian cucumber

🫘

430 g can

Chickpeas

🧅

75 g

Red onion

🌿

20 g

Parsley

🫑

120 g

Roasted red pepper

🫙

6

Peperoncini

🥕

150 g

Fennel bulb

🧀

120 g

Feta

🍇

30 ml

Red wine vinegar

🫒

30 ml

Extra virgin olive oil

🧂

1.5 g

Salt

⚫

0.5 g

Black pepper

  1. Drain
    • canned chickpeas

    Drain and rinse the canned chickpeas thoroughly under cold running water.

  2. Slice
    • Persian cucumber

    Slice the Persian cucumbers and place them in the mixing bowl.

  3. Dice
    • red onion

    Dice the red onion and add it to the bowl.

  4. Chop
    • fresh parsley

    Chop the fresh parsley and add the 1/3 cup to the bowl.

  5. Dice
    • roasted red pepper
    • canned chickpeas

    Dice the roasted red pepper and add it with the rinsed chickpeas.

  6. Slice
    • pepperoncini

    Slice the pepperoncini and add all 6 peppers to the bowl.

  7. Slice
    • fennel bulb

    Thinly slice the optional fennel bulb and add it to the salad.

  8. Crumble
    • feta cheese
    • Chickpeas
    • Persian cucumber

    Crumble the feta cheese over the vegetables and chickpeas.

  9. Drizzle
    • red wine vinegar
    • extra virgin olive oil

    Drizzle in the red wine vinegar and extra virgin olive oil.

  10. Toss
    • salt

    Season with salt and black pepper, then toss until fully combined.

  11. Step
    • salt
    • red wine vinegar
    • Extra virgin olive oil

    Taste the salad and adjust the salt, pepper, vinegar, or olive oil as desired.

Cucumber & Chickpea Salad by @shonda1020

15 min

4 servings

🥒

500 g

Persian cucumber

🫘

430 g can

Chickpeas

🧅

75 g

Red onion

🌿

20 g

Parsley

🫑

120 g

Roasted red pepper

🫙

6

Peperoncini

🥕

150 g

Fennel bulb

🧀

120 g

Feta

🍇

30 ml

Red wine vinegar

🫒

30 ml

Extra virgin olive oil

🧂

1.5 g

Salt

⚫

0.5 g

Black pepper

Preparation Steps

  1. Step 1/11

    Drain and rinse the canned chickpeas thoroughly under cold running water.

    🫘canned chickpeas
    🧺colander

  2. Step 2/11

    Slice the Persian cucumbers and place them in the mixing bowl.

    🥒Persian cucumber
    🔪chef's knife
    🪵cutting board
    🥣mixing bowl

  3. Step 3/11

    Dice the red onion and add it to the bowl.

    🧅red onion
    🔪chef's knife
    🪵cutting board
    🥣mixing bowl

  4. Step 4/11

    Chop the fresh parsley and add the 1/3 cup to the bowl.

    🌿fresh parsley
    🔪chef's knife
    🪵cutting board
    🥄measuring cup
    🥣mixing bowl

  5. Step 5/11

    Dice the roasted red pepper and add it with the rinsed chickpeas.

    🫑roasted red pepper
    🫘canned chickpeas
    🔪chef's knife
    🪵cutting board
    🥣mixing bowl

  6. Step 6/11

    Slice the pepperoncini and add all 6 peppers to the bowl.

    🌶️pepperoncini
    🔪chef's knife
    🪵cutting board
    🥣mixing bowl

  7. Step 7/11

    Thinly slice the optional fennel bulb and add it to the salad.

    🥕fennel bulb
    🔪chef's knife
    🪵cutting board
    🥣mixing bowl

  8. Step 8/11

    Crumble the feta cheese over the vegetables and chickpeas.

    🧀feta cheese
    🥣mixing bowl

  9. Step 9/11

    Drizzle in the red wine vinegar and extra virgin olive oil.

    🍇red wine vinegar
    🫒extra virgin olive oil
    🥄measuring spoons
    🥣mixing bowl

  10. Step 10/11

    Season with salt and black pepper, then toss until fully combined.

    🧂salt
    ⚫black pepper
    🥄measuring spoons
    🥣mixing bowl
    🥄serving spoon

  11. Step 11/11

    Taste the salad and adjust the salt, pepper, vinegar, or olive oil as desired.

    🧂salt
    ⚫black pepper
    🍇red wine vinegar
    🫒extra virgin olive oil
    🥄serving spoon
    🥣mixing bowl

Composition

Ingredients

Types

Vegetables, Vinegar, Oil, Seasonings

Ingredients

Persian cucumber, Chickpeas, Red onion, Parsley, Roasted red pepper, Peperoncini, Fennel bulb, Feta, Red wine vinegar, Extra virgin olive oil, Salt, Black pepper

Notes

Chickpeas (drained and rinsed), Red onion (diced), Parsley (freshly chopped), Roasted red pepper (large diced), Peperoncini (sliced), Fennel bulb (thinly sliced, optional, not videoed), Feta (as much as your heart desires), Red wine vinegar (to taste), Extra virgin olive oil (to taste), Salt (to taste), Black pepper (to taste)

Allergens

Sulfites

Dietetics

Dietary regimen

Vegetarian, Gluten-Free, Mediterranean Diet, Pescatarian, High-Fiber

Calories

245 kcal

Macro nutrients

Protein: 9g, Carbohydrates: 25g, Dietary fiber: 7g, Fat: 12g, Saturated fat: 4g, Sugars: 6g

Nutritional Information

Minerals

Calcium: 180mg, Iron: 2.5mg, Potassium: 440mg, Sodium: 650mg

Vitamins

Vitamin C: 38mg, Vitamin K: 85mcg, Folate: 95mcg, Vitamin A: 110mcg RAE

Preparation

Time Information

Preparation

15 minutes

Overall

15 minutes

Difficulty

Level

Easy (1/4)

Steps

11 steps

Equipments

Utensils

mixing bowl, chef's knife, cutting board, colander, measuring spoons, measuring cup, serving spoon

Appliances

to inform

Type

Type

Type Of Dish

Salad, Side Dish, Snack

Occasions

Lunch, Picnic, Potluck, Summer, Weekday Meal

Origin

Source

Platform

instagram

Original Creator

@shonda1020

Origin

Cuisine

Mediterranean, Italian-American

Geographic

to inform

Various

Aspect

Texture

Crunchy, Crisp, Creamy, Juicy, Tender

Flavors

Tangy, Salty, Fresh, Herbaceous, Briny, Savory, Mildly spicy

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Do not leave longer than 2 hours because of feta cheese), fridge : 3 days (Store in an airtight container,Keep at or below 4°C / 40°F,Stir before serving), freezer : (Not recommended because cucumber and feta lose their texture after thawing)