This cucumber chickpea salad is one of my favorite summer salads – simple, fresh, and packed with flavor. It comes together quickly with just a few ingredients and makes a great lunch or side dish. The creamy feta pairs perfectly with crisp cucumber, juicy tomatoes, and fresh herbs from the garden.
Looking for more garden-fresh ideas? Try my flavorful Greek Cucumber Tomato Salad or this Tortellini Caprese Salad (I LOVE this one as a light lunch) – both are refreshing, easy, and perfect for summer.
Table of contents
Why I Love This Recipe
It’s light and fresh but still satisfying thanks to the chickpeas.
The parsley and dill add just the right amount of garden flavor.
It comes together in 10 minutes with ingredients I often have on hand (or in my garden).
The colors make it beautiful enough to serve to guests or bring to a get together.
It’s easy to make ahead for meal prep or potlucks.
Ingredients
Chickpeas, drained and rinsed - aka garbonzo beans
English cucumber - also known as burpless cucumbers. They are thin skinned with tiny seeds so nothing needs to be removed.
Cherry tomatoes, halved - other small tomatoes also work.
Red onion, thinly sliced - slice as thinly as you can.
Crumbled feta cheese - adds a creaminess to the salad
Fresh parsley
Fresh dill
Olive oil - Use your favorite better brand (I actually like Kirkland Brand)
Balsamic vinegar
Salt and pepper to taste
Optional variation: Add 1 tablespoon chopped fresh mint for a different flavor twist.
Instructions
Step 1
In a large bowl, combine the chickpeas, diced cucumber, halved cherry tomatoes, and sliced red onion.
Step 2
Add the chopped parsley and dill. Gently stir to combine.
Step 3
Drizzle the olive oil and balsamic vinegar over the salad. Add salt and pepper to taste.
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Step 4
Gently fold in the crumbled feta. Taste and adjust seasoning if needed.
Step 5
Serve immediately or chill for 30 minutes before serving to let the flavors blend.
FAQs
Yes! It keeps well in the fridge for up to 3 days. Just give it a gentle stir before serving.
Fresh parsley and dill give the salad great flavor. Mint is a fun variation.
Absolutely – balsamic adds a deeper sweetness, but red wine vinegar or lemon juice work well too.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors continue to blend, and it’s just as good the next day!
Other Delicious Summer Salads
Recipe Printable
Cucumber Chickpea Salad with Feta
Ingredients
- 15 oz Chickpeas drained and rinsed (aka garbonzo beans)
- 1 Large English Cucumber Diced in chunks larger than chickpeas
- 1 cup Cherry tomatoes halved (any small tomatoes like grape tomatoes work).
- ⅓ cup Red Onion thinly sliced
- ½ cup Feta cheese crumbles
- 2 Tablespoons Parsley chopped
- 1 Tablespoons Dill chopped
- 2 Tablespoons Olive Oil
- 1 Tablespoons Balsalmic Vinegar
- Salt and Pepper to taste
Instructions
- In a large bowl, combine the chickpeas, diced cucumber, halved cherry tomatoes, and sliced red onion.
- Add the chopped parsley and dill. Gently stir to combine.
- Drizzle the olive oil and balsamic vinegar over the salad. Add salt and pepper to taste.
- Gently fold in the crumbled feta. Taste and adjust seasoning if needed.
- Serve immediately or chill for 30 minutes before serving to let the flavors blend.
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