Chickpea Cucumber Feta Salad (Print)

Mediterranean salad combining chickpeas, cucumbers, tomatoes, herbs, and feta in a zesty lemon dressing.

# Ingredients:

→ Base

01 - 1 can (15 oz) chickpeas, rinsed and drained
02 - 1 cup cherry tomatoes, halved or quartered
03 - 4 Persian cucumbers, diced
04 - 1/4 cup red onion, finely diced
05 - 1/4 cup fresh parsley, chopped
06 - 2 tablespoons fresh dill, chopped
07 - 1/2 cup crumbled feta cheese

→ Dressing

08 - 1 tablespoon extra virgin olive oil
09 - 2 tablespoons white wine vinegar
10 - 2 to 3 tablespoons fresh lemon juice
11 - 1/2 teaspoon garlic powder
12 - 1/2 teaspoon salt
13 - Freshly ground black pepper to taste

# Directions:

01 - Dice the cucumbers, halve or quarter the cherry tomatoes, and finely chop the red onion, parsley, and dill. Set aside.
02 - In a large salad bowl, combine the chickpeas, cucumbers, tomatoes, red onion, parsley, and dill.
03 - In a small bowl, whisk together olive oil, vinegar, lemon juice, garlic powder, salt, and black pepper until well combined.
04 - Pour the dressing over the salad ingredients and toss gently to coat everything evenly.
05 - Add the crumbled feta cheese and toss again gently until distributed throughout.
06 - Taste and adjust seasoning with additional salt, pepper, or lemon juice as desired. Serve immediately or refrigerate.

# Expert Tips:

01 -
  • It comes together in 10 minutes: No cooking required, just chopping and tossing—perfect for those mornings when you want lunch sorted before noon.
  • It tastes even better the next day: The flavors meld together overnight, making it ideal for meal prep or last-minute lunch box additions.
  • It fills you up without weighing you down: Chickpeas pack serious protein, so this works as a light main or a generous side without the heaviness of traditional salads.
02 -
  • Don't dress this salad too far in advance if you like maximum crunch: The vegetables will start to soften after an hour or so, which is fine if you're planning to eat it over several days, but for that ideal crisp texture, dress it no more than 30 minutes before serving.
  • Crumbling block feta yourself matters more than you'd think: Pre-crumbled feta is often coated in anti-caking agents that make it taste waxy and disconnected from the rest of the salad; fresh-crumbled feta melts slightly into the dressing and becomes part of the whole experience.
03 -
  • Taste your lemon before you squeeze it: Sometimes they're mealy and flavorless inside; if yours seems like it, add extra vinegar to compensate for the brightness you're missing.
  • The feta-to-everything ratio matters: If your salad tastes flat even after seasoning, you probably need more feta; it's the element that makes everything else matter, so don't be shy with it.
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