Go Back
–+ servings
Cucumber Chickpea Feta Salad Recipe

Cucumber Chickpea Feta Salad

iamwinfred
This Cucumber Chickpea Feta Salad Recipe is the kind of dish I make on repeat all summer long. It comes together in about fifteen minutes with crisp cucumbers, creamy chickpeas, and salty crumbled feta tossed in a bright lemon dressing. It's crunchy, creamy, tangy, and salty all in one bite, and it gets better as it sits, making it a genuine lifesaver for meal prep.
No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
Course Salad
Cuisine Greek, Mediterranean
Servings 6 servings
Calories 220 kcal

Equipment

  • Large glass mixing bowl
  • Chef's knife
  • Cutting board
  • Citrus juicer optional
  • Fine mesh colander
  • Glass mason jar for shaking the dressing
  • Measuring cups and spoons
  • Microplane zester optional
  • Salad spinner optional, for drying herbs

Ingredients
  

  • 2 cans chickpeas 15 ounces each, drained and rinsed
  • 3 Persian cucumbers about 2 cups or 300g, diced (or 1 English cucumber)
  • 1 cup cherry tomatoes about 150g, halved
  • 1/2 cup block feta cheese crumbled (about 75g)
  • 1/4 small red onion finely diced (about 1/2 cup or 60g)
  • 1/4 cup fresh dill chopped (about 10g)
  • 2 tablespoons fresh parsley chopped (about 10g)
  • 1 small clove garlic minced (about 1 teaspoon)
  • 1/4 cup extra virgin olive oil 60ml
  • 3 tablespoons fresh lemon juice about 45ml
  • 1/2 teaspoon lemon zest
  • 1/2 teaspoon dried oregano
  • salt and black pepper to taste

Instructions
 

  • Rinse and drain the chickpeas thoroughly in a fine mesh colander until water runs clear.
  • Dice cucumbers into bite-sized pieces, halve tomatoes, finely dice red onion, and chop fresh herbs.
  • Whisk or shake together olive oil, lemon juice, lemon zest, garlic, oregano, salt, and pepper until smooth.
  • Combine chickpeas, cucumbers, tomatoes, onion, and herbs in a large bowl. Toss gently.
  • Pour dressing over salad, toss to coat, then crumble feta on top and give one final gentle toss.

Notes

  • Pat cucumbers dry after washing to prevent a watery salad.
  • Always use a block of feta in brine and crumble it yourself for the creamiest texture and best flavor.
  • Let the salad sit for 15 minutes before serving to allow the flavors to meld beautifully.
  • For meal prep, store the dressing separately and add feta and herbs just before serving to keep everything crisp.
  • Add pitted Kalamata olives for an extra briny, salty boost.
  • Stir in cooked quinoa or orzo to turn this into a heartier grain salad.
  • Make it vegan by swapping the feta for a plant-based alternative or omitting it entirely.
  • Store leftovers in an airtight container in the fridge for up to 3 days. Stir before serving.
  • This salad is not suitable for freezing as the texture of cucumbers and feta will not hold up.

Nutrition

Serving: 1servingCalories: 220kcalCarbohydrates: 18gProtein: 8gFat: 14gSaturated Fat: 4gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 7gCholesterol: 15mgSodium: 480mgPotassium: 320mgFiber: 5gSugar: 3gVitamin A: 10IUVitamin C: 15mgCalcium: 12mgIron: 8mg
Keyword cucumber chickpea feta salad, Mediterranean chickpea salad, no cook summer salad
Tried this recipe?Let us know how it was!