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chickpea cucumber feta salad

Healthy Chickpea Cucumber Feta Salad

Kitchen Ready Betty
Ready in just 10 minutes, this Chickpea Cucumber Feta Salad is the ultimate "no-cook" solution for busy days. Packed with protein-rich chickpeas and crisp English cucumbers, it’s a refreshing, healthy meal that actually tastes better the next day. Perfect for meal prep, filling pitas, or a last-minute side dish!
5 from 1 vote
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Prep Time 10 minutes
Rest time for best flavor 30 minutes
Total Time 40 minutes
Course Salads, Salads & Sides
Cuisine Mediterranean
Servings 5
Calories 308 kcal

Equipment

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Ingredients
  

  • 2 (15.5 oz.) cans chickpeas drained and rinsed
  • 1 English cucumber chopped or sliced
  • 1 cup cherry tomatoes halved (keep whole if using for meal prep)
  • ¼ cup red onion thinly sliced into half circles
  • ¼ cup Mediterranean Salad Dressing or your favorite vinaigrette
  • 1 cup crumbled feta cheese

Instructions
 

  • Drain and rinse chickpeas in colander; add to a large bowl.
  • Add the chopped cucumber, tomatoes, and sliced onion; gently mix.
  • In a small bowl, make the Mediterranean Salad Dressing; drizzle over the salad and gently mix.
  • Cover and refrigerate for a minimum of 30 minutes for best taste.
  • Stir in feta just before serving.

Notes

This is the ultimate make-ahead meal! Chilling chickpea cucumber feta salad for 30 minutes lets those hearty garbanzo beans absorb all that delicious dressing and helps the zesty flavors beautifully meld together. If you're prepping for the week, wait to stir in your tomatoes until the day you serve it to cut down on excess juice (or use whole cherry or grape tomatoes)!
The salad will keep well in the fridge for up to 5 days, especially if you keep the tomatoes whole.

Nutrition

Serving: 0.5 cupCalories: 308kcalCarbohydrates: 29gProtein: 14gFat: 16gSaturated Fat: 6gPolyunsaturated Fat: 5gMonounsaturated Fat: 4gCholesterol: 27mgSodium: 836mgPotassium: 438mgFiber: 8gSugar: 2gVitamin A: 362IUVitamin C: 9mgCalcium: 224mgIron: 3mg
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