Easy Chickpea Cucumber Salad (Printer-friendly)

Mediterranean salad with protein-rich chickpeas, crisp cucumbers, tomatoes, herbs, and creamy feta in zesty dressing.

# What You'll Need:

→ 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 tablespoons fresh lemon juice
11 - 1/2 teaspoon garlic powder
12 - 1/2 teaspoon salt
13 - Freshly ground black pepper to taste

# How To Make It:

01 - Dice the Persian 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 drained chickpeas, diced cucumbers, tomatoes, red onion, parsley, and dill.
03 - In a small bowl, whisk together extra virgin olive oil, white wine vinegar, fresh lemon juice, garlic powder, salt, and black pepper until well blended.
04 - Pour the dressing over the salad ingredients and toss gently to coat everything evenly.
05 - Add the crumbled feta cheese and toss gently until distributed throughout the salad.
06 - Taste and adjust seasoning with additional salt, pepper, or lemon juice as needed. Serve immediately or refrigerate.

# Expert Advice:

01 -
  • Ready in 10 minutes with zero cooking, so it fits into the kind of days where you forgot to plan ahead.
  • It tastes even better the next day once everything has gotten cozy with the lemon dressing.
  • Packed with plant-based protein that actually keeps you satisfied without feeling heavy.
02 -
  • Don't add the feta until the very end or it'll get lost in the toss; crumble it over right before serving if you want it to stay chunky and prominent.
  • Fresh herbs are non-negotiable here—dried herbs taste like dusty memories compared to what fresh dill and parsley bring to the table.
03 -
  • Squeeze your lemon juice fresh and let it sit in a small dish while you prep everything else—it oxidizes slightly and tastes rounder by the time you need it.
  • Taste the salad before adding salt because feta already carries a good amount; it's easier to add more than to rescue it if you oversalt.
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