📋 Instructions

1. 1Salt the cucumbers — Toss the sliced cucumbers with 1/2 teaspoon of the kosher salt in a colander set over a bowl and let them drain 10 minutes. This is the step that matters most — the liquid that collects in the bowl is what would otherwise pool at the bottom of your salad.
2. 2Whisk the dressing — In a large bowl, whisk the Greek yogurt, olive oil, lemon juice, grated garlic, remaining 1/2 teaspoon salt, and pepper until smooth and glossy, about 30 seconds. It should coat the back of a spoon.
3. 3Pat the cucumbers dry — Spread the drained cucumbers on a clean kitchen towel and pat the tops dry. Do not skip this — wet cucumbers dilute a yogurt dressing fast.
4. 4Add the vegetables — Add the cucumbers, chickpeas, cherry tomatoes, and sliced red onion to the dressing bowl. Fold with a spatula rather than stirring so the chickpeas do not crush.
5. 5Fold in feta and herbs — Gently fold in the crumbled feta, parsley, and dill, reserving a small pinch of each herb for the top. Stop as soon as the feta is distributed — over-mixing turns the dressing pink and muddy.
6. 6Rest 10 minutes — Let the salad sit at room temperature 10 minutes so the chickpeas absorb the lemon and garlic. Taste and add salt in 1/4 teaspoon increments; feta brands vary widely in saltiness.
7. 7Finish and serve — Scatter the reserved herbs over the top, crack on a little more pepper, and serve. For a full lunch bowl, portion over 1/2 cup cooked quinoa, which adds 4 grams of protein.