Chickpea Feta Cucumber Salad

Bursting with delicious Mediterranean flavors, this chickpea feta cucumber salad is crisp, fresh, hearty and nourishing. Tossed in an easy lemon vinaigrette, this colorful salad is great for lunch, a potluck or a meatless dinner. So good!

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Why You'll love this recipe

• Fresh and delicious, this chickpea feta cucumber salad is easy to make. No cooking required, just a little chopping. Fresh veggies, fresh herbs and a lemon vinaigrette bring those amazing mediterranean flavors.
• It's versatile and can be easily customized to your taste. Add black olives, different fresh herbs or even grilled chicken. Great as a side, light main course and to bring at potlucks.
• This salad is nourishing and satisfying. Chickpeas, also called garbanzo beans are a good source of plant-based protein and fiber. One of my favorite beans to use like in my chickpea soup.

Key Ingredients and variations

• Chickpeas: also called garbanzo beans. Drained and rinsed.
• Cucumber: I highly recommend using Persian, mini or English cucumbers for this recipe as they're less watery than regular cucumber. You can peel them or half peel them if you'd like. The mini and Persian ones have a thinner skin. Scrapping the seeds off with a spoon is up to you as well, I keep mine with mini cucumbers but scrape them with English so the salad doesn't get watery.
• Feta: crumbled, feta is delicious, salty and adds an amazing Greek and Mediterranean flavor.
• Cherry or Grape Tomatoes: I love these varieties of tomatoes for this dish because they're sweet. But you can really use any kind of tomatoes that you like; if they're super juicy, just remove some of the seeds.
• Red Onion: my favorite type of onion to eat raw as red onions are sweeter and kind of peppery.
• Bell pepper: adds crunch and flavor. Red, yellow or orange work great. Green peppers are better used for cooking.
• Fresh Herbs: fresh mint and basil, but you can use fresh parsley too.
• Lemon vinaigrette: oil, lemon, red wine vinegar (which can be subbed with white wine vinegar or champagne vinegar), Dijon. Simple but very tasty.

How to make This chickpea feta cucumber salad

• Drain and rinse canned chickpeas.

Tips

• While this salad is best the day it's made, leftovers can be stored in an airtight container refrigerated for up to 3 days. You might see extra liquid from the cucumber and tomatoes, just drained or mixed it in the salad.
• Use fresh ingredients for the best tasting salad.
• Be generous with the fresh mint and basil. They add so much flavor.
• If you're like and enjoy cold salads, you can refrigerate the ingredients prior to dicing them, or refrigerate the salad after making it for 20 minutes to 1 hour before serving.

frequently asked questions