Loaded with chickpeas, English cucumbers, cherry tomatoes, red onion and feta, this quick and easy to make salad is the perfect side dish or lunch. With a light and simple homemade dressing, Chickpea Cucumber Feta Salad is flavorful, refreshing and delicious!
I am literally obsessed with this cucumber chickpea salad.
I find myself making this recipe again and again because it has simple ingredients, is easy to prepare, and is packed full of wonderful, good-for-you Mediterranean flavors. This beautiful, healthy salad is the perfect choice for a potluck or dinner side (especially when served with Balsamic grilled chicken), but more often than not, you’re looking at my go-to weekday lunch!
Chickpea Cucumber Feta Salad is the perfect choice for a mid-day meal because it fills you up with all the good stuff and leaves you feeling satisfied.
The hearty chickpeas (aka garbanzo beans) and crumbled tangy feta cheese make this fresh, healthy Greek-inspired salad protein-packed. And I simply can’t get enough of those juicy, hydrating English cucumbers and sweet cherry tomatoes!
A lightly seasoned olive oil and red wine vinegar dressing is the finishing touch. So good for you and so incredibly delicious!
Why You’ll Love It
| Easy, prep-ahead lunch or side dish- This delicious chickpea cucumber salad takes only 10 minutes to prepare! Simply dice or slice the fresh ingredients, mix them together, drizzle on the simple dressing and refrigerate for later (the salad actually tastes better this way). It doesn’t get much easier than this! Simple ingredients– Canned chickpeas are rinsed and drained, and get mixed with the English cucumbers, cherry tomatoes and red onion–three produce staples that are available year round at the grocery store. Flavor packed- The simple oil and vinegar dressing really helps to accentuate the flavors in this delicious salad, but the stars of the show are the fresh ingredients, chickpeas and feta cheese. If you’re a Greek salad fan, you already know how unbelievably delish they are together! Makes a lot and keeps well- This quick and easy salad yields about 4-5 cups, making it the perfect choice for a picnic or potluck side. But I’ll often whip up a batch of this Sunday night and enjoy it throughout the week for lunch! |
Ingredients for Cucumber Chickpea Salad with Feta
For a complete list with measurements, see the printable recipe card below.
- chickpeas (garbanzo beans)- hearty, protein-packed little nuggets of joy in this salad
- English cucumber (hothouse cucumber)- such a great choice for a salad because they have tiny seeds, edible skin and hold up well. In a pinch, you could use Persian cucumbers, which are similar, but smaller.
- cherry tomatoes- I love their juicy sweetness in this recipe. My backup would be grape tomatoes.
- red onion- when sliced into pretty half circles, they not only accentuate the salad’s flavor, they provide aesthetic appeal
- olive oil and red wine vinegar- these two ingredients work together to provide a subtle, fruity, light dressing
- salt and pepper- for seasoning
- McCormick’s Pinch Perfect Salad Supreme Seasoning- sold at most grocery stores and provides additional flavor and seasoning; if you can’t find it, use a combination of paprika, dried basil and celery seed (see notes below)
Click here for a list of equipment needed for this recipe
- cutting board and chef’s knife
- colander
- large mixing bowl
- measuring cups
- measuring spoons
- mixing spoon/slotted salad spoon
- spouted measuring cup
How to Make Cucumber Chickpea Salad
For a more complete set of instructions, see the printable recipe card below.
- Drain and rinse chickpeas; add to a large bowl.
- Add the chopped cucumber, halved tomatoes, and sliced onion; gently mix.
- In a spouted measuring cup, mix the oil and vinegar; add the seasonings and stir.
- Drizzle dressing over ingredients and gently mix.
- Add crumbled feta and gently mix.
- Cover and refrigerate for a minimum of one hour for best taste.
Helpful Tips for this Recipe
- This salad tastes best when it has a chance to sit in the fridge and marinate for a bit. That being said, it’s best enjoyed within 3 days. If you have leftovers beyond that, you may need to drain it a little and freshen it up with some additional seasonings and feta.
- When serving, I often add some additional crumbled feta cheese to the top for added aesthetic appeal.
- If you can’t find the salad supreme seasoning, substitute it with 1/2 t. paprika, 1/4 t. dried basil, and 1/4 t. garlic powder. It’s not exactly the same, but it comes close.
Storing Chickpea Cucumber Tomato Salad
Store in an airtight container and keep refrigerated. Best enjoyed with 3 days.
What to Serve with Cucumber Chickpea Salad
This delicious salad makes an excellent lunch all on its own, but it’s also a great side for grilled proteins–especially chicken.
If taking it to a picnic or potluck, some other quick and easy recipes to make are Creamy Avocado Zucchini Salad, Stuffed Mini Peppers and Turkey and Cheese Pinwheels.
For more delicious salads featuring English cucumbers, check out English Cucumber Salad, Fire and Ice Tomato Salad, Mediterranean Bean Salad, and Cucumber Sour Cream Salad.
Chickpea Cucumber Feta Salad
Description
Loaded with chickpeas, English cucumbers, cherry tomatoes, red onion and feta, this quick and easy to make salad is the perfect side dish or lunch. With a light and simple homemade dressing, Chickpea Cucumber Feta Salad is flavorful, refreshing and delicious!
Chickpea Cucumber Feta Salad
How to Make Chickpea Cucumber Feta Salad:
-
Drain and rinse chickpeas in colander; add to a large bowl.
-
Add the chopped cucumber, halved tomatoes, and sliced onion; gently mix.
-
In a spouted measuring cup, mix the oil and vinegar; add the seasonings and stir.
-
Drizzle dressing over ingredients in bowl and gently mix.
-
Add crumbled feta and gently mix.
-
Cover and refrigerate for a minimum of one hour for best taste.
-
Store in an airtight container and keep refrigerated. Best enjoyed with 3 days.
Note
- This salad tastes best when it has a chance to sit in the fridge and marinate for a bit. That being said, it's best enjoyed within 3 days. If you have leftovers beyond that, you may need to drain it a little and freshen it up with some additional seasonings and feta.
- When serving, I often add some additional crumbled feta cheese to the top for added aesthetic appeal.
- If you can't find the salad supreme seasoning, substitute it with 1/2 t. paprika, 1/4 t. dried basil, and 1/4 t. garlic powder.
