Cucumber Chickpea Feta Salad
This refreshing no-cook salad combines crisp cucumbers, creamy chickpeas, and salty feta cheese in a bright lemon dressing. It comes together in under 20 minutes and is perfect for meal prep, potlucks, or a light summer lunch.
Equipment
- Large mixing bowl
- Chef's knife
- Cutting board
- Citrus juicer
- Measuring cups and spoons
- Salad spinner - optional, for washing and drying herbs
- Small whisk or fork - for the dressing
Ingredients
- 2 canned chickpeas - 15 oz / 425 g each, drained and rinsed
- 2 Persian cucumbers - or 1 English cucumber, about 400 g, diced
- 1 cup feta cheese - 150 g, preferably from a block you crumble yourself
- 1/2 small red onion - finely diced
- 1 cup cherry tomatoes - halved, optional but recommended
For the Fresh Herbs
- 1/4 cup fresh dill - 10 g, chopped
- 1/4 cup fresh parsley - 10 g, chopped
For the Lemon Dressing
- 1/4 cup extra virgin olive oil - 60 ml
- 3 tablespoons fresh lemon juice - 45 ml, about 1 large lemon
- 1 tablespoon red wine vinegar
- 1 clove garlic - minced
- 1 teaspoon dried oregano
- 1 teaspoon honey
- salt and black pepper - to taste
Instructions
- Dice cucumbers and finely chop red onion. Halve cherry tomatoes if using. Set prepped vegetables aside in a large mixing bowl.
- Drain and rinse chickpeas thoroughly under cold water. Shake well and let drain for a minute before adding to the bowl.
- Wash and thoroughly dry dill and parsley using a salad spinner or towel. Remove tough stems and chop finely.
- Combine olive oil, lemon juice, red wine vinegar, minced garlic, oregano, honey, salt, and pepper. Whisk or shake until smooth and slightly thickened.
- Add chickpeas, cucumbers, red onion, cherry tomatoes, and most of the chopped herbs to the bowl. Gently toss to combine.
- Crumble feta by hand over the salad. Pour dressing over and gently toss until evenly coated. Season to taste.
- Serve immediately at room temperature or refrigerate for 30 minutes to let flavors meld. Garnish with reserved herbs before serving.
Notes
- Dry cucumbers and herbs thoroughly before mixing to prevent watering down the dressing.
- Use English or Persian cucumbers for fewer seeds and less water content.
- Salt diced cucumbers lightly and let sit in a strainer for 10 minutes to remove excess moisture.
- Add feta last and toss gently so it doesn't break into mush.
- Hold off on extra salt until the end since feta varies in saltiness.
- Let salad sit for 15–20 minutes before serving for flavors to combine.
- For meal prep, store dressing separately and add just before serving to keep cucumbers crisp.
- Substitute goat cheese for feta, or use plant-based feta for a dairy-free version.
- Add cooked quinoa, farro, or grilled chicken to make it more filling.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.