Cucumber Chickpea Feta Salad is fresh, crisp, and loaded with herbs. It's tossed in a simple lemon Dijon vinaigrette and comes together in 15 minutes. Perfect for potlucks, backyard BBQs, or an easy, no-fuss side dish.
If we're not making this Cucumber Chickpea Feta Salad, we're making Celery Cucumber Salad, which has the perfect crunchy bite, or Beet and Cucumber Salad, which is packed with notes of lemon and dill similar to this salad.
Looking for a hearty salad where cucumber is the star? You won't want to miss our Salmon Quinoa Salad or Buckwheat Salad.
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Why You'll Love Cucumber Chickpea Feta Salad
- Each bite is packed with flavor from the herb trio of mint, dill, and parsley. Plus, the lemon dijon vinaigrette adds the perfect brightness similar to the dressing in our Spring Vegetable Chicken Salad.
- It only takes 15 minutes to throw together, making it a great option for a last-minute side dish or an easy addition to weeknight dinners.
- Perfect for lunch or meal prepping because it keeps well when stored. We love it alongside a Bagel BLT Sandwich.
Ingredient Notes and Substitutions
- Cucumbers: After testing this recipe various times, I found that mini cucumbers were the easiest to prepare and complement the salad very well, but they're softer and can become soggy more quickly. Persian cucumbers are our go-to when available because they're firm, crisp, and hold up well with the dressing.
- Cherry tomatoes: We frequently use grape tomatoes and even multi-colored grape tomatoes. Use up any leftovers in our Spaghetti al Pesto Genovese or Pesto Pasta with Cherry Tomatoes.
- Red onion: Green onion and or chives can be substituted and will keep the flavor light. Sweet onion can be used. If you don't care for the sharp flavor of onions, try soaking the chopped onions for 10 minutes before adding them to the salad.
- Fresh herbs: Parsley, dill, and mint are our go-to for this recipe. The flavor affinity is so fresh. If you're missing one of these, you can go without or add basil, lemon balm, or tarragon.
- Feta: Using a whole block cut into small cubes is our favorite way to present the dish. It's also creamier and less dry. Crumbled feta, goat cheese, or queso fresco also work well!
- Salad dressing: A store-bought vinaigrette can be used to save time. If making the homemade recipe, using fresh lemon is a must.
How to Make Cucumber Chickpea Feta Salad Step by Step
Assemble the salad: Combine the chickpeas, cucumber, tomatoes, red onion, herbs, feta, pumpkin seeds, and black pepper in a medium bowl.
Make the dressing: Whisk all the dressing ingredients in a small bowl until well combined.
Add the dressing: Pour the dressing over the salad and toss until well coated. Allow the salad to sit for about 10 minutes to allow the flavor to become fully absorbed. Serve cold or at room temperature.
Expert Tips
- Zest the lemon before cutting and juicing.
- Allow the salad to sit in the dressing for about 10 minutes. Skipping this step may lead to your salad tasting a little bland.
- Cut the cucumber and feta into small bites similar to the size of the chickpeas and no bigger than the halved tomatoes. Make sure the onions are chopped small as well.
- After you drain and rinse the chickpeas, dry them with a paper towel. Any water will prevent the dressing from sticking and absorbing into the chickpeas.
Serving Suggestions
Try the cucumber chickpea feta salad with the following quick and easy dinners.
- Grilled Lemon Pepper Chicken Thighs
- Pulehu Chicken
- Sriracha Chicken Wraps
- Lemon Herb Chicken and Rice
- Pesto Bruschetta Chicken
Storing Cucumber Chickpea Salad
Store in the refrigerator for up to 3 days. If you know you'll have leftovers, store the dressing separately and toss it right before serving. This keeps the cucumbers crisp and fresh. If it's already dressed, don't worry, add a little lemon juice and olive oil before serving to refresh it.
Herbs tend to darken the longer they sit, especially mint. If this bothers you, keep some extra herbs on hand to serve over leftovers to keep it bright. Don't freeze cucumbers; they will turn mushy when thawed.
Make Ahead Tips
- If meal prepping the cucumber chickpea feta salad, or planning to store for later, choose Persian cucumbers due to their crisp texture. English and mini cucumbers contain more moisture and can break down more quickly, resulting in a soggy salad.
- Prep the salad and the dressing separately if making ahead. The vinegar in the dressing can cause the tomatoes and cucumbers to release a lot of juice and give you a soggy salad.
- Place the salad dressing ingredients in a small jar or container with a secure lid. Give it a shake before adding to the salad; there's no need to dirty another spoon when you're ready to serve.
Common Questions
Cucumbers naturally release water as they sit. To prevent this, lightly salt the cucumbers and pat them dry before adding them to the salad. You can also store the dressing separately and toss it before serving.
Pre-crumbled feta tends to be drier and can break down easily. That's why we recommend using a block of feta chopped into small pieces. It provides a better texture.
Add delicate herbs like mint right before serving. If storing leftovers, refresh with a little extra chopped herbs before serving.
More Salads Like This
Cucumber Chickpea Feta Salad
Equipment
- large mixing bowl
- small bowl
- whisk
- Cutting board
- Sharp knife
- Measuring spoons
- measuring cups
- colander
Ingredients
- 1 15 oz can chickpeas drained and rinsed (pat dry before adding)
- 1 Persian cucumber sliced into half moons or 4 mini cucumbers sliced
- ½ cup cherry tomatoes halved
- ¼ cup finely diced red onion
- ½ cup fresh herbs (mix of parsley, dill, and mint) chopped
- 4 oz block feta cut into small cubes
- 2 tablespoons toasted pumpkin seeds
- Fresh cracked black pepper
Lemon Dijon Vinaigrette
- 3 tablespoons olive oil
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey just enough to balance the acid
- ½ teaspoon lemon zest
- pinch salt
- Fresh cracked black pepper
Instructions
- In a large bowl, combine the chickpeas, cucumbers, cherry tomatoes, red onion, chopped herbs, and feta cubes.
- In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, lemon zest, salt, and pepper until emulsified.
- Pour the vinaigrette over the salad and gently toss to combine. Try not to break up the feta too much. Finish with pumpkin seeds and a little extra cracked pepper.
- Let the salad sit for about 10 minutes before serving so the chickpeas absorb the dressing.
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