Chickpea Feta Cucumber Salad Recipe

Introduction

This Chickpea Feta Cucumber Salad is a fresh, vibrant dish perfect for quick lunches or light dinners. Loaded with crunchy cucumber, tangy feta, and a zesty red wine vinaigrette, it comes together in just 10 minutes and serves six. It’s a healthy, satisfying salad that’s easy to customize and enjoy year-round.

Ingredients

• 2 cans Chickpeas (drained and rinsed)
• 8 oz Feta Cheese (crumbled)
• 1/2 cup Red Onion (diced)
• 1 piece English Cucumber (diced)
• Red Wine Vinaigrette:
• 1/2 cup Oil (olive or avocado)
• 2 tbsp Lemon Juice (fresh)
• 1 tbsp Lemon Zest
• 1/4 cup Red Wine Vinegar
• 1 tsp Dijon Mustard
• 1/4 cup Fresh Herbs (optional: chopped basil, dill, mint)
• 1 tsp Dried Oregano
• 1 tsp Garlic (minced or powder)
• 1 tsp Dried Parsley
• 1/4 tsp Salt (to taste)
• 1/8 tsp Black Pepper (to taste)

Instructions

1. Step 1: Make the red wine dressing by adding all vinaigrette ingredients—oil, lemon juice, lemon zest, red wine vinegar, Dijon mustard, fresh herbs (if using), dried oregano, garlic, dried parsley, salt, and pepper—into a mixing bowl or mason jar. Whisk or shake until fully combined.
2. Step 2: Drain and rinse the chickpeas thoroughly, removing as much moisture as possible. Add them to the bowl with the dressing and toss gently.
3. Step 3: Add the diced cucumber, red onion, crumbled feta, and fresh herbs if using. Toss everything together until well mixed and coated with dressing.
4. Step 4: For best flavor, cover and chill the salad in the refrigerator for at least two hours before serving. Enjoy chilled or at room temperature.

Tips & Variations

• Use fresh herbs like basil or dill to brighten the salad and add freshness.
• Swap feta for goat cheese if you prefer a creamier texture.
• Add cherry tomatoes or bell peppers for extra color and crunch.
• If you like it spicier, add a pinch of crushed red pepper flakes to the dressing.

Storage

Store the salad covered in an airtight container in the refrigerator for up to 3 days. The flavors develop further after chilling. Toss gently before serving. If it seems dry after storage, stir in a splash of olive oil or lemon juice. This salad is best enjoyed cold or at room temperature and should not be frozen.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

Yes, this salad tastes even better after sitting in the fridge for a couple of hours as the flavors meld together. It can be made up to a day in advance.

Can I use canned or fresh chickpeas?

Canned chickpeas work best for convenience, but you can use fresh cooked chickpeas as well. Just be sure to drain and dry them well to keep the salad from becoming soggy.

Chickpea Feta Cucumber Salad Recipe

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★★★★★

4.7 from 71 reviews

A refreshing and zesty Chickpea Feta Cucumber Salad perfect for a quick, nutritious, and flavorful meal. This salad combines protein-packed chickpeas, tangy feta cheese, crunchy cucumbers, and a vibrant red wine vinaigrette with fresh herbs for a delightful Mediterranean-inspired dish that’s easy to prepare and ideal for meal prep or light lunches.

• Author: Dylan
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 10 minutes (plus 2 hours chilling time)
• Yield: 6 servings 1x
• Category: Salad
• Method: No-Cook
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Salad

• 2 cans Chickpeas (drained and rinsed)
• 8 oz Feta Cheese (crumbled)
• 1/2 cup Red Onion (diced)
• 1 piece English Cucumber (diced)
• 1/4 cup Fresh Herbs (optional – chopped basil, dill, mint)

Red Wine Vinaigrette

• 1/2 cup Oil (olive or avocado)
• 2 tbsp Lemon Juice (fresh)
• 1 tbsp Lemon Zest
• 1/4 cup Red Wine Vinegar
• 1 tsp Dijon Mustard
• 1 tsp Garlic (minced or powder)
• 1 tsp Dried Oregano
• 1 tsp Dried Parsley
• 1/4 tsp Salt (to taste)
• 1/8 tsp Black Pepper (to taste)

Instructions

1. Prepare the dressing: In a mixing bowl or mason jar, combine olive or avocado oil, fresh lemon juice, lemon zest, red wine vinegar, Dijon mustard, garlic, dried oregano, dried parsley, salt, and black pepper. Whisk until all ingredients are fully emulsified and combined into a smooth vinaigrette.
2. Rinse chickpeas: Drain and rinse the chickpeas thoroughly under cold water. Shake off excess water to remove as much moisture as possible to avoid making the salad soggy, then add them to the bowl with the dressing.
3. Combine salad ingredients: Add the diced cucumber, diced red onion, crumbled feta cheese, and fresh herbs if using to the bowl with chickpeas and dressing. Toss everything gently but thoroughly to ensure the chickpeas and vegetables are evenly coated with the vinaigrette.
4. Chill for best flavor: Cover the bowl and refrigerate the salad for at least two hours before serving. This resting time allows the flavors to meld beautifully. Serve chilled and enjoy a fresh, nutritious salad.

Notes

• For a vegan version, omit the feta or substitute with plant-based cheese.
• Use fresh herbs like basil, dill, and mint for vibrant flavor; however, they can be omitted for a simpler salad.
• This salad keeps well in the fridge for up to 3 days, making it great for meal prep.
• Adjust salt and pepper to taste based on the saltiness of your feta cheese.
• Add chopped tomatoes or bell peppers for extra color and nutrition.

Keywords: chickpea salad, feta cucumber salad, Mediterranean salad, vegetarian salad, easy chickpea recipe, healthy salad, no-cook salad