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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.

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.

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.

Print Recipe
Greek Cucumber & Chickpea Salad Yum
Recipe to make Greek style Cucumber & Chickpea Salad with Dill. 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
Course salad
Cuisine greek
Prep Time 20 minutes
Servings
serving
Ingredients
  • 1 English Cucumber Medium , thinly sliced
  • 1 cup Chickpeas Cooked
  • 1 Bell Pepper Medium Roasted , thinly sliced
  • 4 Kalamata Olives , pitted and finely chopped
  • 3 tbsps Feta Cheese , crumbled
  • 1 tbsp Dill Fresh , chopped
For the Dressing:
  • 1 tbsp Extra Virgin Olive Oil
  • 1 tbsp Red Wine vinegar
  • To taste Salt Pepper &
Course salad
Cuisine greek
Prep Time 20 minutes
Servings
serving
Ingredients
  • 1 English Cucumber Medium , thinly sliced
  • 1 cup Chickpeas Cooked
  • 1 Bell Pepper Medium Roasted , thinly sliced
  • 4 Kalamata Olives , pitted and finely chopped
  • 3 tbsps Feta Cheese , crumbled
  • 1 tbsp Dill Fresh , chopped
For the Dressing:
  • 1 tbsp Extra Virgin Olive Oil
  • 1 tbsp Red Wine vinegar
  • To taste Salt Pepper &
Greek Cucumber & Chickpea Salad
Instructions
  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.
Recipe Notes

Lets check out what my fellow marathoners have cooked today for BM# 62.

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