This Chickpea Cucumber Feta Salad is refreshing, light, and savory all at the same time. A fusion of simple ingredients like crisp cucumbers, hearty chickpeas, and briny feta cheese creates a budget-friendly recipe that’s quick and easy to make. Whether served as a side dish or a complete meal, it’s guaranteed to leave you satisfied!

a bowl of chickpea cucumber feta salad topped with a lime wedge

Why You’ll Love This Chickpea Cucumber Feta Salad

Get ready to discover a new favorite with this recipe! With just one bite, you’ll understand why it has won our hearts!

  • 10 simple, budget-friendly ingredients are all you need.
  • You can whip it up in just a matter of minutes
  • Loaded with vitamins, nutrients, and fiber, it’s super filling and good for you, too! 
  • You can serve it on its own as a side or main course, or bulk it up with your favorite protein and add-ins. 
close up image of chickpeas, cucumber, herbs, and feta

Simple Ingredients 

Creating this mouthwatering chickpea cucumber feta salad is a breeze with just a handful of ingredients that pack a punch of flavor and texture. Here’s everything you’ll need: 

  • Cucumber – We recommend using English cucumbers. They’re easy to find, have a sweet flavor, and are seedless, too. 
  • Chickpeas – Also known as garbanzo beans, we opt for canned chickpeas for an easy option that’s quick, affordable, and loaded with fiber and plant-based protein. 
  • Lemon Juice and Zest – These help lighten up the heaviness of the fat. 
  • Herbs and Spices – Parsley, fresh mint, black pepper, and kosher salt combine for a bold herbaceous taste. 
  • Olive Oil – This acts as the dressing for this salad recipe, adding healthy fats and a savory flavor. 
  • Feta Cheese – Creamy, salty, and delicious, everything tastes better with feta cheese! Goat cheese would taste great, too, if preferred. 

How to Make the Best Chickpea Cucumber Feta Salad

Whipping up this salad is so effortless; it almost feels unfair to call it a recipe! Here’s what you need to do: 

  1. Prepare. Dice the cucumber. Then, rinse and drain the chickpeas. 
  2. Combine. Add all of the ingredients to a large mixing bowl, and toss to combine. 
  3. Serve. Serve immediately, or place your salad in the fridge to chill. 

Serving Suggestions

As mentioned, this versatile recipe is a show-stopper on its own. But if you’re looking to bulk it up, feel free to toss in your favorite add-ins like chicken, steak, chopped nuts, or dried fruit. Alternatively, let it shine as a side dish alongside main courses like: 

chickpea cucumber feta salad in a bowl

Chickpea Cucumber Feta Salad Common Questions

How do I prevent my salad from becoming watery? 

Add a sprinkle of salt to your cucumber before tossing it with the rest of the ingredients. This will help draw out the excess water, preventing it from becoming soggy. 

Can I make this recipe in advance? 

This recipe is best served fresh. However, if you want to prepare it ahead of time or happen to have leftovers, it can be placed in an airtight container and stored in the fridge for up to 5 days. 

Should you peel cucumbers for this chickpea cucumber feta salad? 

It’s up to you! We don’t peel our cucumbers for this salad, but you definitely can! 

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03/13/2024 10:44 pm GMT

More Easy Salad Recipes

If you’re a fan of this chickpea cucumber salad recipe, don’t miss out on these easy and satisfying salad recipes!

chickpea cucumber feta salad

Chickpea Cucumber Feta Salad

5 from 5 votes
Author: Food Dolls
Servings: 8 servings
Prep: 5 minutes
Total: 5 minutes
Refreshing, light, and savory all at the same time, this Chickpea Cucumber Feta Salad is made with simple ingredients for a budget-friendly recipe that’s quick and easy to make. Serve it as a side dish or a complete meal that will leave you feeling great!

Ingredients  

  • 2 15- ounce cans chickpeas rinsed and drained
  • 1 large English cucumber chopped
  • 1/2 teaspoon lemon zest
  • 3 Tablespoons lemon juice
  • 1/4 cup fresh parsley chopped
  • 3 Tablespoons fresh mint chopped
  • ¼ teaspoon black pepper
  • ½ teaspoon kosher salt
  • 3 Tablespoons extra virgin olive oil
  • 8 ounces feta cheese

Instructions 

  • Rinse and drain the chickpeas. Set aside.
    2 15- ounce cans chickpeas
  • Chop the cucumber.
    1 large English cucumber
  • In a large mixing bowl, add all of the ingredients. Toss to combine.
    1/2 teaspoon lemon zest, 3 Tablespoons lemon juice, 1/4 cup fresh parsley, 3 Tablespoons fresh mint, ¼ teaspoon black pepper, ½ teaspoon kosher salt, 3 Tablespoons extra virgin olive oil, 8 ounces feta cheese
  • Serve immediately.
  • Store in an airtight container in the fridge for up to 5 days.

Video

Nutrition

Serving: 1serving | Calories: 304kcal | Carbohydrates: 32g | Protein: 14g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 25mg | Sodium: 479mg | Potassium: 406mg | Fiber: 9g | Sugar: 6g | Vitamin A: 414IU | Vitamin C: 8mg | Calcium: 205mg | Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this recipe?Please leave a comment!

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Meet Alia & Radwa

Welcome to Food Dolls! We’re so glad you found us. We are Alia and Radwa, sisters who want to share simple and easy recipes with you. We hope you find recipes here that you enjoy making as much as we do! Learn more about us!

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10 Comments

    1. For garnish! You can add an extra squeeze of lemon or lime juice, but it isn’t necessary. 😊

      Xo,
      Alia & Radwa

  1. 5 stars
    I love cucumber and feta so had to try this! Brought it to a party and it was a huge it! Thanks for making it so easy!

  2. I would like to try this recipe, but we are not mint fans. Can I leave the mint out, or substitute it with something else?

    1. Hi Danielle! I have the same question about replacing the mint because we are not mint lovers.
      I made this salad tonight and just replaced the mint with more parsley. The salad was very good and we really enjoyed it. I do think you could replace the mint with fresh basil or fresh oregano. If you used dried basil or dried oregano, you would have to halve the amount. The amount of mint is so small – it wouldn’t be missed. We enjoyed it with just the parsley, but next time I may try basil or oregano to sub for the mint.
      Definitely try this salad – it is very good and very healthy.

  3. This was delicious! We served as a side to smothered Mediterranean pork chops. My husband has a sensitivity to raw tomatoes, so I was tickled to fin this recipe. I’m so glad a tried it. It was a very easy recipe, which also helped!