Cucumber and Chickpea Salad

June 2013

Summer is all about hot days and warm nights and packing in as much fun and sun as possible before the flurry of fall begins once more. Light meals, that are quick and easy to prepare, keep you feeling light and fit, while giving you back precious time to get more out of your summer evenings.

Our Cucumber and Chickpea salad is a star on any summer supper table. It is simple to make, delicious to eat, and clean-up is a snap. It's all vegetable, so the herbivores in the family will be happy, and it's all delicious, so the carnivores won't even miss the meat.

Try this recipe out and This email address is being protected from spambots. You need JavaScript enabled to view it. to let us know what you think. Bon appetit!


  • 4 large cucumbers, peeled and diced
  • 1 medium red onion, thinly sliced
  • 1 medium red bell pepper, diced
  • 2 (14oz) cans chickpeas
  • 1 1/2 cups crumbled feta cheese
  • 1 tablespoon lemon juice
  • 1/4 cup balsamic vinegar
  • 1 cup olive oil
  • salt and pepper to taste

Combine all ingredients, except vinegar and oil, into a large bowl, and mix well. Pour vinegar and oil into a small bowl, and whisk lightly. Pour the vinegar and oil over the mixed ingredients, season with salt and pepper if desired. Toss ingredients well. Plate and serve.

Serve with crusty bread and sliced tomatoes drizzled with a little olive oil. Serves 4 - 6.