Bursting with Mediterranean flavor, this chickpea, feta and cucumber salad is crisp, fresh, satisfying and simple to make. Tossed in a bright lemon vinaigrette, this colorful salad works well for lunch, a potluck, a light dinner or as a hearty side.
Why you’ll love this recipe
- Fresh and effortless: No cooking required—just chop and toss. Crisp vegetables, bright herbs and a zesty lemon vinaigrette deliver classic Mediterranean flavors.
- Flexible and customizable: Add olives, swap herbs, or top with grilled chicken or tuna to make it a heartier main. It’s perfect as a side, a light entrée or to bring to gatherings.
- Nourishing and filling: Chickpeas (garbanzo beans) provide plant-based protein and fiber, while vegetables and herbs add vitamins and freshness.
Key ingredients and variations
- Chickpeas: Use a drained and rinsed 15.5 oz can (garbanzo beans).
- Cucumber: Persian, mini or English cucumbers are best to avoid excess water. You can peel or half-peel if you prefer; remove seeds if your cucumbers are very watery.
- Feta: Crumbled feta adds a salty, tangy Mediterranean note.
- Tomatoes: Cherry or grape tomatoes are sweet and convenient; if you use very juicy tomatoes, remove some seeds to keep the salad from getting watery.
- Red onion: Adds a mild, slightly sweet bite when used raw.
- Bell pepper: Red, yellow or orange peppers bring crunch and color.
- Fresh herbs: Mint and basil are recommended; parsley also works well.
- Lemon vinaigrette: A simple mix of olive oil, lemon juice, red wine vinegar (or white wine/champagne vinegar) and Dijon mustard makes a bright, balanced dressing.
How to make this chickpea feta cucumber salad
- Drain and rinse the canned chickpeas.
Optional: scrape the seeds from cucumbers if they are very watery. This is usually unnecessary with Persian or mini cucumbers.
Dice cucumbers, tomatoes, red onion and bell pepper. Chop the fresh herbs.
Whisk together the vinaigrette: extra-virgin olive oil, fresh lemon juice, red wine vinegar (or substitute), Dijon mustard, a pinch of garlic powder, salt and black pepper.
Toss the chickpeas, diced vegetables, herbs and feta with the vinaigrette. Taste and adjust salt and pepper. Optionally chill the salad for 10–15 minutes before serving to meld the flavors.
More recipes with cucumber
If you love cucumber, try these ideas.
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Cucumber and Carrot Salad
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Creamy French Cucumber Salad
-
Edamame Cucumber Salad
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Beet and Cucumber Salad with Goat Cheese
Tips
- Storage: Best the day it’s made, but leftovers keep in an airtight container in the refrigerator for up to 3 days. Drain any excess liquid or stir it back in.
- Use fresh produce: Fresh vegetables and herbs give the best texture and flavor.
- Herb-forward: Be generous with mint and basil—they brighten the whole salad.
- Serve chilled: If you like cold salads, chill ingredients beforehand or refrigerate the finished salad for 20 minutes to an hour before serving.
Frequently asked question
Rinsing canned chickpeas is recommended to remove excess sodium and the starchy liquid (aquafaba). At minimum, drain them well.
Chickpea Feta Cucumber Salad
Equipment
- cutting board
- sharp knife
- large bowl
- whisk
Ingredients
- 1 (15.5 oz) can garbanzo beans, drained and rinsed
- 4–6 Persian cucumbers (or 2 English cucumbers), about 2½ cups diced
- ½ red onion, about ½ cup diced
- 10–15 cherry tomatoes, about 1 cup quartered
- 1 bell pepper (red, orange or yellow), about ½ cup diced
- 4–6 oz crumbled feta
- 1½–2 tbsp chopped fresh mint
- 1½–2 tbsp chopped fresh basil
- Salt and black pepper, to taste
For the lemon vinaigrette
- ¼ cup extra-virgin olive oil
- 3 tbsp fresh lemon juice (about 1 lemon)
- 2 tbsp red wine vinegar (or white wine vinegar)
- 1 tsp Dijon mustard
- ¼ tsp garlic powder
- ¼ tsp salt and ¼ tsp black pepper (adjust to taste)
Instructions
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Optional: scrape seeds from very watery cucumbers. Skip with Persian or mini cucumbers if desired.
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Dice cucumbers, tomatoes, red onion and bell pepper. Chop the mint and basil.
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Whisk together the vinaigrette ingredients until combined.
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Combine chickpeas, vegetables, herbs and feta in a large bowl. Pour the vinaigrette over the salad, toss gently, and adjust salt and pepper. Chill 10–15 minutes if you like, then serve.
Notes
Nutrition
About Priscilla Lawrence
Hi, I’m Priscilla Lawrence. I develop approachable, nutrient-rich recipes that are flavorful and simple. I’m a mom, former certified nutritionist and food photographer, sharing recipes inspired by Mediterranean and French flavors.