Name: Chickpea Cucumber Feta Salad Recipe
Prep time: 15 min
Total time: 15 min
Cuisine: Mediterranean
Ingredients: 3 cups (440 grams / 15.5 ounces) boiled or canned chickpeas; 170 grams / 6 ounces cucumber, peeled and diced into 1 cm / ⅓ inch pieces; 40 grams / 1.4 ounces red onion, finely chopped; 2 ½ tablespoons fresh dill, minced; 2 teaspoons fresh spearmint, minced; 6 tablespoons extra virgin olive oil; 2 tablespoons fresh lemon juice; ½ lemon, zested; 3-4 teaspoons red wine vinegar; 100 grams / 3.5 ounces feta cheese, crumbled; Salt and freshly ground black pepper, to taste

Jump to Recipe· 4.4 from 13 reviews

If you’re craving a salad that’s fresh, satisfying, and packed full of bright Mediterranean flavors, this Chickpea Cucumber Feta Salad Recipe is exactly what you need. It’s a beautiful harmony of crisp cucumber, tangy feta, and creamy chickpeas, balanced with vibrant herbs, lemon, and a splash of red wine vinegar that instantly lifts every bite. Whether you want a quick lunch, a colorful side, or a healthy feast, this salad feels indulgent yet nourishing—it’s simply love on a plate.

Ingredients You’ll Need

A white bowl filled with a single layer of light brown chickpeas, each with a smooth yet slightly textured surface, filling the bowl to the top. The chickpeas are round and plump, some with small yellowish marks. The bowl is placed on a white marbled surface, and the focus is on the chickpeas with a soft, blurred background. photo taken with an iphone --ar 4:5 --v 7

Gathering simple, wholesome ingredients is the best part because each one plays a key role in creating this salad’s delightful balance of flavors and textures. From the creaminess of chickpeas to the refreshing crunch of cucumber, every item contributes to a lively, delicious tapestry.

Chickpeas: Use boiled or canned chickpeas for a creamy, protein-packed base that makes the salad filling and hearty.
Cucumber: Peeled and diced, it adds a crisp, cooling texture that refreshes every bite.
Red onion: Finely chopped for a sharp, slightly sweet kick that contrasts beautifully with the other flavors.
Dill: Freshly minced dill brings that lovely herbal brightness, adding freshness and a hint of complexity.
Spearmint: This herb’s subtle, sweet minty notes lighten the salad and pair perfectly with lemon.
Extra virgin olive oil: The dressing’s silky base, it enriches the salad with fruity, peppery undertones.
Fresh lemon juice: Adds zesty acidity to brighten the entire dish.
Lemon zest: Gives a concentrated burst of citrus aroma and flavor.
Red wine vinegar: A splash amps up the tanginess for a well-rounded dressing.
Feta cheese: Crumbled for a salty, creamy finish that melts into the chickpeas and cucumber beautifully.
Salt and pepper: Season judiciously to elevate every ingredient and tie the flavors together.

How to Make Chickpea Cucumber Feta Salad Recipe

Step 1: Prepare Your Ingredients

Start by draining and rinsing your chickpeas if using canned, or cook dry chickpeas until tender and cooled. Peel your cucumber and dice it into roughly 1 cm cubes for the perfect balance of crunch and bite. Finely chop the red onion so its flavor disperses evenly without overpowering the salad. Mince the dill and spearmint leaves to release their fragrance.

Step 2: Combine the Salad

Place the chickpeas, diced cucumber, red onion, dill, and spearmint in a large bowl. Drizzle in the extra virgin olive oil, followed by the fresh lemon juice and lemon zest for brightness. Add several teaspoons of red wine vinegar to balance the richness. Then crumble the feta cheese over the mixture, infusing creamy saltiness into every forkful. Season generously with salt and freshly ground black pepper to taste.

Step 3: Toss and Marinate

Gently toss all the ingredients together, making sure the dressing evenly coats every bite. For the best flavor, cover the bowl and let the salad marinate in the refrigerator for about an hour. This short rest time lets the herbs, lemon, and vinegar meld with the chickpeas and cucumber, producing a more pronounced, mouthwatering taste.

How to Serve Chickpea Cucumber Feta Salad Recipe

A white bowl filled with a fresh chickpea salad showing three main layers: light beige chickpeas on top, bright green cucumber pieces mixed throughout, and small white crumbled cheese scattered evenly. Thin slices of purple-red onion and tiny green dill leaves are spread across the salad, giving extra color and texture. A silver spoon rests partially inside the bowl on the right side, and to the left, there is a half lemon sitting on a white marbled surface with a light beige cloth underneath the bowl. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

To make your salad even more inviting, sprinkle extra crumbled feta on top alongside a few fresh herb leaves like dill or spearmint. A final zest of lemon over the serving bowl adds a pop of color and aroma that instantly wakes up the senses.

Side Dishes

This salad pairs wonderfully with grilled chicken or fish for a balanced meal, or alongside warm pita bread for a satisfying vegetarian lunch. It also makes a vibrant side dish for Mediterranean spreads featuring olives, hummus, and roasted vegetables.

Creative Ways to Present

For a stunning presentation, serve your Chickpea Cucumber Feta Salad Recipe in individual mason jars layered with fresh greens or as a colorful topping on toasted sourdough bread. Alternatively, wrap it inside crunchy lettuce cups for a refreshing handheld snack that’s perfect for picnics or light dinners.

Make Ahead and Storage

Storing Leftovers

This salad keeps beautifully in an airtight container in the fridge for up to 3 days. The flavors deepen over time, but the cucumber may soften slightly, so enjoy it fresh when possible for the best crispness.

Freezing

While you can freeze chickpeas, freezing this salad as a whole is not recommended due to the cucumber and feta’s texture changes. It’s best to prepare fresh each time to savor the perfect bite.

Reheating

Since this is a cold salad, reheating isn’t necessary or advised. Simply give it a gentle stir before serving to redistribute any settled dressing, and enjoy chilled or at room temperature for peak freshness.

FAQs

Can I use canned chickpeas for this recipe?

Absolutely! Canned chickpeas are a great time-saver and work perfectly in this salad. Just be sure to rinse and drain them well to reduce excess sodium and any canning liquid flavors.

What can I substitute for feta cheese?

If you prefer dairy-free or milder flavors, try crumbled goat cheese, diced mozzarella, or even a sprinkle of toasted nuts for a different but delicious twist on the salad.

Is there a recommended type of cucumber?

English cucumbers or Persian cucumbers work best because they have fewer seeds and thinner skins, which contribute to a tender crunch and less bitterness.

Can I add other vegetables to the salad?

Definitely! Cherry tomatoes, bell peppers, or finely chopped radishes add extra color and texture, while staying true to the fresh, vibrant spirit of the dish.

How can I make this salad vegan?

Simply omit the feta cheese or substitute with a plant-based cheese alternative or some smashed avocado for creaminess without dairy.

Final Thoughts

Sharing this Chickpea Cucumber Feta Salad Recipe always fills me with joy because it’s one of those meals that feels both indulgent and nourishing at the same time. The combination of bright lemon, fresh herbs, and rich feta makes every bite vibrant and satisfying. Give it a try, and I promise it will become one of your go-to recipes for quick lunches, light dinners, or a colorful side dish that impresses every time.

Molly

Chickpea Cucumber Feta Salad Recipe

Ingredients You’ll Need