Chickpea Cucumber Feta Salad (Printable)

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

# What You 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 to 3 tablespoons fresh lemon juice
11 - 1/2 teaspoon garlic powder
12 - 1/2 teaspoon salt
13 - Freshly ground black pepper to taste

# How-To Steps:

01 - Dice cucumbers, halve or quarter cherry tomatoes, and finely chop red onion, parsley, and dill.
02 - In a large salad bowl, combine 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 dressing over salad ingredients and toss gently to coat everything evenly.
05 - Add crumbled feta cheese and toss gently until distributed throughout.
06 - Taste and adjust seasoning with additional salt, pepper, or lemon juice as desired. Serve immediately or refrigerate.

# Expert Advice:

01 -
  • It comes together in 10 minutes flat, no cooking required, which means lunch is ready before you've even thought about being hungry.
  • The chickpeas keep you satisfied for hours, so you won't find yourself raiding the snack drawer by 3 p.m.
  • It tastes even better the next day when the flavors get to know each other, making it the perfect meal prep companion.
02 -
  • If you dress this salad too far ahead, the acid from the vinegar and lemon will start breaking down the vegetables and making everything soggy; wait until just before serving if you can, or dress it no more than a few hours before eating.
  • Don't skip rinsing the canned chickpeas—that starchy liquid is why some salads feel gummy instead of fresh, and a quick rinse makes a real difference.
03 -
  • Cold salads taste less seasoned than warm ones, so go slightly heavier on salt and lemon juice than feels right—you'll thank yourself when you taste it cold an hour later.
  • If your tomatoes are mealy or flavorless, roasting them in the oven for ten minutes with olive oil can actually bring their flavor back to life and add depth to the whole salad.
Go Back