Loaded with chickpeas, English cucumbers, cherry tomatoes, red onion and feta, this quick and easy Chickpea Cucumber Feta Salad makes the perfect side dish, lunch, or dinner. With a light and simple vinaigrette, this protein-packed flavorful salad is refreshing and delicious...and it all comes together in just 10 minutes!
We are literally obsessed with this cucumber chickpea salad.
Just like English Cucumber Salad, 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 full and satisfied.
The hearty chickpeas (aka garbanzo beans) and crumbled tangy feta cheese make this fresh, healthy Greek-inspired salad protein-packed. And we simply can't get enough of those juicy, hydrating English cucumbers and sweet cherry tomatoes!
A lightly seasoned vinaigrette featuring olive oil and red wine vinegar is the finishing touch. So good for you and so incredibly delicious!
Drizzle the salad with Creamy Feta Dressing for even more feta flavor!
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👪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! 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
- 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)
- feta cheese- for a creamy, tangy bite
See recipe card for quantities.
🔪Instructions
- Step 1: Drain and rinse chickpeas; add to bowl. Then add the chopped cucumber.
- Step 2: Add the tomatoes and onion; mix.
- Step 3: Make the dressing in a separate bowl; add to the veggie bowl and mix.
- Step 4: Top with feta cheese before serving.
Hint: Use an English (hothouse) cucumber for this recipe, which has edible skin and edible seeds.
🥣Substitutions
Seasoning: If you can't find the salad supreme seasoning, substitute it with ½ t. paprika, ¼ t. dried basil, and ¼ t. garlic powder.
Cheese: For a different flavor profile, try burrata cheese or mozzarella pearls.
Dressing: Ken's Steakhouse Light Northern Italian can be used rather than making the simple vinaigrette.
Vegetarian: Simply omit the feta and replace with a vegetarian cheese, such as cheddar or mozzarella.
🍽Equipment
- cutting board and chef's knife
- colander
- large mixing bowl
- measuring cups
- measuring spoons
- mixing spoon/slotted salad spoon
- spouted measuring cup
🍶Storage
Store Chickpea Cucumber Feta Salad in an airtight container and keep refrigerated. Best enjoyed within 3 days.
💭Top tip
This salad tastes best after being refrigerated for 1 hour. This gives time for the flavors to meld and for the salad to chill.
🗨️FAQ
Absolutely! Chickpeas are an excellent source of protein and fiber. They're often used as a meat replacement in vegan and vegetarian diets for that very reason.
Yes. Draining and rinsing them removes about half the salt from the can!
To keep your salad crisp, use an English cucumber (also known as a hothouse cucumber) because they have fewer seeds and a thinner skin that doesn't release as much water. If you are preparing the salad more than 24 hours in advance, you can store the chopped cucumbers in a separate container and mix them in just before serving to maintain that perfect crunch.
🥄Related
Looking for other recipes like this? Try these:
🍴Pairing
These are my favorite dishes to serve with Chickpea Cucumber Feta Salad:
📋Recipe with step-by-step instructions
Chickpea Cucumber Feta Salad
Ingredients
- 2 (15.5 oz.) cans chickpeas drained and rinsed
- 1 English cucumber chopped or diced
- 1 cup cherry tomatoes halved
- ¼ cup red onion thinly sliced into half circles
- 2 tablespoon extra virgin olive oil
- 2 tablespoon red wine vinegar
- ½ teaspoon ground pepper
- ½ teaspoon salt
- 1 teaspoon McCormick's Pinch Perfect Salad Supreme Seasoning may substitute; see notes
- 1 cup crumbled feta cheese
Instructions
- 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 within 3 days.
Notes
- This salad tastes best after being refrigerated for 1 hour. This gives time for the flavors to meld and for the salad to chill.
- 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 ½ t. paprika, ¼ t. dried basil, and ¼ t. garlic powder.
Steph D. says
This is one of my favorite salads to make. I really like the feta cheese mixed in.
Kitchen Ready Betty says
Yes! Feta is so delicious with this Chickpea Salad!
Susan M says
Nowhere in the ingredients list is the “oil” mentioned in the instructions.
Kitchen Ready Betty says
Hi Susan, thanks so much for pointing that out! I recently switched recipe cards for the entire site, which affected some of the recipes. This one was missed, so I'm so glad you brought it to my attention! The recipe is now updated with all correct ingredient amounts.
I hope you give the recipe a try. If you do, please come back and let me know how it turned out!