This quick and easy Cucumber Chickpea Salad with Feta Cheese is the perfect prep-ahead lunch or side dish! Made with diced cucumber, crumbled feta cheese, garbanzo beans, red onion, dill, and a garlic lemon dressing, this Mediterranean-inspired salad is flavor-packed. With just a few ingredients and 10-minutes, you can make this simple and delicious cucumber salad.
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Key Ingredients
- Persian cucumbers: I love the flavor and crunch of Persian cucumbers! I do not peel or deseed the cucumbers, but you are welcome to if you'd like. If Persian cucumbers are not available, you can substitute English cucumbers.
- Chickpeas: I use canned chickpeas (also known as garbanzo beans). Drain and rinse your chickpeas before using.
- Red onion: The red onion adds the perfect bite to this salad! As it sits in the lemon dressing the intensity of the flavor will lessen slightly.
- Fresh dill: The dill adds a delicious fresh herby flavor! If you are not able to find dill, fresh basil, mint, or parsley would also be delicious.
- Feta: purchase a block of feta cheese and crumble or cube the feta cheese yourself. Pre-crumbed feta cheese tends to be much less flavorful.
- Lemon dressing: This easy garlic lemon dressing is made with fresh lemon juice and zest, grated garlic, and extra-virgin olive oil.
How to make Cucumber Chickpea Salad
This quick and easy salad comes together in just 10 minutes!
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1. Prep your ingredients. To dice the cucumber, slice it in half lengthwise then slice each half into two or 3 long sticks. Slice the long sticks into bite-sized pieces.
2. Make the lemon dressing by whisking together the lemon juice, lemon zest, garlic, extra-virgin olive oil, salt, and pepper.
3. Gently toss together the crumbled feta cheese, diced cucumber, chopped dill, red onion, chickpeas, and lemon dressing. Taste, adjusting for seasoning as desired (I typically add a pinch more of salt).
Prep ahead tips
This salad makes for a great prep-ahead side dish to serve company or for a potluck! Store the tossed salad in an airtight container in the refrigerator. When stored properly, it can last up to 3-5 days in the fridge, that said I find it to be best enjoyed within 2 days. Before enjoying, give the salad another good stir and taste adjusting seasoning again as needed.
More prep ahead, no-lettuce salads you'll love
📖 Recipe
Cucumber Chickpea Salad with Feta
Ingredients
Lemon dressing
- ¼ cup extra-virgin olive oil
- 1 lemon juiced and zested (about 3 tablespoon juice)
- 1 garlic clove grated
- ½ teaspoon Kosher salt
- ¼ teaspoon freshly cracked black pepper
For the salad
- 1 lb Persian cucumbers diced (about 6 cucumbers or 3 cups diced)
- ½ cup diced red onion
- 2 tablespoon finely chopped dill
- 4 oz crumbled feta cheese
- 15 oz canned chickpeas drained and rinsed
Instructions
- Make the lemon dressing: In a small bowl, whisk together the olive oil, juice and zest of the lemon, grated garlic, salt, and pepper. Set aside.
- To a medium mixing bowl, add the diced cucumbers, red onion, dill, crumbled feta, chickpeas, and lemon dressing. Gently toss to combine. Taste adjusting for seasoning as desired. Serve immediately or store in an airtight container in the refrigerator.
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I'll email this recipe to you, so you can come back to it later!
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