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Chickpea Feta Cucumber Salad

Chickpea Feta Cucumber Salad is a vibrant and refreshing dish that combines protein-rich chickpeas with crunchy cucumbers, tangy feta cheese, and sweet cherry tomatoes. Tossed in a zesty lemon-olive oil dressing and garnished with fresh parsley, this salad is perfect for picnics, BBQs, or as a light main course. Quick to prepare in just 15 minutes, it’s not only nutritious but also bursting with flavor—ideal for any occasion!

  • Total Time: 15 minutes
  • Yield: Serves 4

Ingredients

Scale
  • 1 can (15 oz) chickpeas, rinsed and drained
  • 2 cups fresh cucumbers, diced
  • 1 cup cherry tomatoes, halved
  • 1 cup crumbled feta cheese
  • 1/2 medium red onion, thinly sliced
  • 1/4 cup fresh parsley, chopped
  • 2 tbsp lemon juice
  • 2 tbsp extra-virgin olive oil
  • Salt and pepper to taste

Instructions

  1. Rinse and drain the canned chickpeas thoroughly.
  2. Dice the cucumbers into bite-sized pieces.
  3. Halve the cherry tomatoes and thinly slice the red onion (soak in cold water for 10 minutes if desired).
  4. In a large bowl, combine chickpeas, cucumbers, cherry tomatoes, red onion, and parsley.
  5. Drizzle lemon juice and olive oil over the mixture; season with salt and pepper.
  6. Gently fold in crumbled feta cheese without mashing it.
  7. Serve immediately or chill for 30 minutes to allow flavors to meld.
  • Author: Emmeline
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Category: Salad
  • Method: Mixing
  • Cuisine: Mediterranean

Nutrition

  • Serving Size: 1 cup (240g)
  • Calories: 245
  • Sugar: 3g
  • Sodium: 350mg
  • Fat: 13g
  • Saturated Fat: 4g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 27g
  • Fiber: 8g
  • Protein: 10g
  • Cholesterol: 20mg

Keywords: Customize your salad by adding diced bell peppers or olives for extra crunch. Experiment with different herbs like dill or mint for varied flavors. For optimal freshness, store leftovers in an airtight container in the fridge for up to three days.