If you’re dreaming of a crisp, cool, and satisfying lunch without weighing you down, let me introduce you to your new best friend: chickpea feta cucumber salad. This dish feels like a Mediterranean breeze on a sunny afternoon—fresh, zesty, and bursting with texture. It’s the ultimate make-ahead cold salad that gets better as it sits. Win-win!
I made this once for a picnic and scribbled the recipe on napkins for three people. Now it’s my go-to when I want a dish that’s simple, flavorful, and guaranteed to impress.
Why You’ll Love This Chickpea Feta Cucumber Salad
It’s protein-packed, veggie-loaded, and delightfully tangy. Perfect for hot days, busy weeks, or when you just want a vibrant summer chickpea salad that doesn’t wilt in the heat. It also doubles beautifully as a side dish or a light main course.
Ingredients You’ll Need
- 2 cans (approx. 480g) chickpeas, drained and rinsed
- 8 oz (225g) feta cheese, crumbled
- ½ cup (75g) red onion, diced
- 1 English cucumber, diced
For the Red Wine Vinaigrette:
- ½ cup (120ml) olive or avocado oil
- 2 tbsp (30ml) fresh lemon juice
- 1 tbsp lemon zest
- ¼ cup (60ml) red wine vinegar
- 1 tsp (5g) Dijon mustard
- ¼ cup (15g) fresh herbs (optional: basil, dill, mint)
- 1 tsp (1g) dried oregano
- 1 tsp (1g) garlic, minced
- 1 tsp (1g) dried parsley
- ¼ tsp (1.5g) salt
- ⅛ tsp (0.5g) black pepper
How to Make It
- Whisk together the vinaigrette ingredients in a bowl or shake them up in a jar until fully emulsified.
- Drain and rinse chickpeas, making sure they’re nice and dry.
- In a large bowl, mix chickpeas with cucumber, red onion, and feta.
- Pour the vinaigrette over the salad and toss until everything is evenly coated.
- Cover and refrigerate for at least 2 hours for the best flavor.
- Toss again before serving and garnish with extra herbs if desired.
Tips for a Better Mediterranean Salad Recipe
- Use high-quality feta for a creamier texture and tangier bite.
- Fresh herbs add a burst of brightness—don’t skip them if you have them!
- Letting the salad chill is key; it helps the flavors meld beautifully.
- Want more crunch? Add diced bell pepper or a handful of chopped nuts.
A Summer Chickpea Salad Worth Sharing
I made this salad after a long morning of errands and it instantly became the highlight of my day. It’s that kind of refreshing dish that gives you energy instead of making you want a nap. My family loves it alongside grilled chicken or as part of a mezze platter, but honestly, I often eat it straight from the bowl with a fork.
What to Serve With Chickpea Feta Cucumber Salad
This dish pairs perfectly with grilled meats, pita bread, or even tossed into a wrap with hummus. It’s also right at home next to falafel, olives, or roasted vegetables for a full-on Mediterranean spread. Or enjoy it solo for a light yet filling lunch.
How to Store Leftovers
Store the salad in an airtight container in the fridge for up to 4 days. The flavors continue to develop, making it taste even better the next day. Just give it a good stir before serving. Avoid freezing, as the texture won’t hold up.
FAQs
Can I make this vegan?
Yes! Just omit the feta or use a plant-based feta alternative.
What kind of herbs work best?
Fresh dill, mint, or basil are fantastic. You can also mix and match depending on what you have.
Can I use a different type of vinegar?
Sure! White wine vinegar or apple cider vinegar work well, though the flavor will shift slightly.
Will kids eat this?
Surprisingly, yes. The feta and lemony dressing can be a hit with little taste buds—just dice the onions finer or swap for something milder if needed.
A Fresh Take on Flavorful Eating
This chickpea feta cucumber salad is your ticket to effortless, feel-good meals. Whether you’re meal-prepping for the week or need a last-minute side, it delivers big on taste and nutrition. Go ahead—grab a bowl, chill out, and enjoy every delicious bite.
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Chickpea Feta Cucumber Salad: A Make-Ahead Mediterranean Marvel
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This Chickpea Feta Cucumber Salad is a refreshing, make-ahead Mediterranean dish perfect for warm weather. Packed with protein-rich chickpeas, crisp cucumber, tangy feta, and a zesty red wine vinaigrette, it’s a light yet satisfying option for lunches, picnics, or sides.
Ingredients
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Salad:
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2 cans (approx. 480g) chickpeas, drained and rinsed
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8 oz (225g) feta cheese, crumbled
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½ cup (75g) red onion, diced
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1 English cucumber, diced
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Red Wine Vinaigrette:
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½ cup (120ml) olive or avocado oil
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2 tbsp (30ml) fresh lemon juice
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1 tbsp lemon zest
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¼ cup (60ml) red wine vinegar
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1 tsp (5g) Dijon mustard
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¼ cup (15g) fresh herbs (optional: basil, dill, mint)
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1 tsp (1g) dried oregano
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1 tsp (1g) garlic, minced
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1 tsp (1g) dried parsley
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¼ tsp (1.5g) salt
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⅛ tsp (0.5g) black pepper
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Instructions
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In a jar or bowl, whisk together all vinaigrette ingredients until fully emulsified.
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Pat chickpeas dry after rinsing.
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In a large mixing bowl, combine chickpeas, cucumber, red onion, and crumbled feta.
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Pour vinaigrette over the salad and toss until well coated.
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Cover and refrigerate for at least 2 hours before serving.
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Toss again and garnish with extra herbs, if desired.
Notes
For best results, chill before serving to allow flavors to meld.
High-quality feta adds a creamy texture and tangy punch.
Add diced bell pepper or pine nuts for extra crunch.
Easily made vegan by omitting or replacing feta.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean