Chickpea Cucumber Feta Salad (Print Version)

Mediterranean chickpea salad with cucumbers, tomatoes, herbs, and feta in a lemon vinaigrette.

# What You’ll Need:

→ Base

01 - 1 can (15 oz) chickpeas, rinsed and drained
02 - 1 cup cherry tomatoes, halved or quartered
03 - 4 Persian cucumbers, diced
04 - ¼ cup red onion, finely diced
05 - ¼ cup fresh parsley, chopped
06 - 2 tablespoons fresh dill, chopped
07 - ½ cup crumbled feta cheese

→ Dressing

08 - 1 tablespoon extra virgin olive oil
09 - 2 tablespoons white wine vinegar
10 - 2 tablespoons fresh lemon juice
11 - ½ teaspoon garlic powder
12 - ½ teaspoon salt
13 - Freshly ground black pepper to taste

# How to Make It:

01 - Dice the cucumbers, halve or quarter the cherry tomatoes, and finely chop the red onion, parsley, and dill.
02 - In a large salad bowl, combine the chickpeas, cucumbers, tomatoes, red onion, parsley, and dill.
03 - In a small bowl, whisk together olive oil, vinegar, lemon juice, garlic powder, salt, and black pepper until well combined.
04 - Pour the dressing over the salad ingredients and toss gently to coat everything evenly.
05 - Add the crumbled feta cheese and toss again gently until distributed throughout.
06 - Taste and adjust seasoning with additional salt, pepper, or lemon juice as needed. Serve immediately or refrigerate.

# Additional Tips::

01 -
  • It comes together in under 10 minutes, which means you can make lunch without standing over a stove.
  • The chickpeas pack real staying power, so you won't find yourself hungry an hour later.
  • It tastes even better the next day when the flavors have had time to get cozy with each other.
02 -
  • Don't add the feta until just before serving if you're storing the salad—it will get softer and blend into the dressing in a way that looks less appealing, though it still tastes wonderful.
  • Freshly squeezed lemon juice and good olive oil make the difference between a tired salad and one that tastes like a gift to yourself.
03 -
  • Drain your canned chickpeas well and even pat them dry with a paper towel—excess moisture is the enemy of a crisp, flavorful salad.
  • Make the dressing first and let it sit for a few minutes so the garlic powder has time to bloom and develop its full flavor.
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