A hearty lunch salad with tender chickpeas, crunchy cucumber, ripe tomato and salty feta. Lemon and oregano bring freshness to the olive oil dressing; serve with warm flatbread to mop it up.
This salad brings together ingredients often found in Greek salads: tomato, cucumber, red onion, feta, olive oil and oregano. Chickpeas make it a filling lunch without taking away the vegetables’ fresh character. It isn’t a set, identical-everywhere classic, but a practical combination built around familiar flavours. Feta adds saltiness and creaminess; lemon balances that and brightens the dressing.
Tomatoes are at their best in the warmer months, when ripe ones are juicy and fragrant. Choose firm, ripe tomatoes that hold their shape when you cut them. Outside tomato season, you can use smaller vine tomatoes; they’re often more flavourful than large, pale tomatoes. A cucumber with firm skin adds extra crunch. Cut the vegetables to about the same size as the chickpeas so each bite has a mix of textures.
Use canned or jarred chickpeas for convenience: drain and rinse them briefly so the liquid they were stored in doesn’t end up in the dressing. Let them drain well. Cooked chickpeas should be tender, but not mushy, so gently toss them with a spoon rather than stirring vigorously. A short resting time of ten minutes gives the legumes a chance to absorb the lemon, olive oil and oregano. Don’t leave the salad for hours if you want to keep the cucumber crunchy.
Red onion adds a sharp, fresh note. Slice it thinly if you like that pungency; for a milder flavour, you can soak the rings briefly in cold water and then pat them thoroughly dry. No fresh lemon on hand? White wine vinegar can replace the juice, but use a little less and taste the dressing. Dried oregano is convenient and pronounced; don’t use too much, as it can overpower the vegetables. Feta made from sheep’s and goat’s milk varies in saltiness from brand to brand, so taste before adding extra salt.
Serve the salad with flatbread, preferably warmed briefly in a dry frying pan. It makes the lunch complete and is handy for mopping up the lemon and olive oil dressing. You can assemble the salad ahead of time, but keep the feta separate and add it just before serving if you want the pieces to stay intact. Store leftovers covered in the fridge and eat them within two days; the vegetables will soften over time.
Drain the chickpeas well. Cut the tomatoes and cucumber into bite-sized pieces and slice the red onion into thin rings.
In a large bowl, whisk the lemon juice and zest with the olive oil, oregano and black pepper. Add the chickpeas, tomato, cucumber and red onion, and gently toss to combine.
Let the salad stand for 10 minutes so the chickpeas can absorb some of the dressing. Crumble the feta over the top and gently toss once more. Taste; add salt only if needed, as feta is already salty.
Warm the flatbreads briefly in a dry frying pan and serve them with the salad.
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