Name: Easy Chickpea Cucumber Salad with Feta and Tomatoes
Prep time: 10 min
Cook time: PT-486886H29M
Total time: 10 min
Cuisine: Mediterranean
Ingredients: 1 can (15 oz) chickpeas (garbanzo beans), rinsed and drained; 1 cup cherry tomatoes, halved or quartered (about 15 tomatoes); 4 Persian cucumbers, diced (or 1 English cucumber); ¼ cup red onion, diced (about ¼ onion); ¼ cup fresh parsley, chopped, plus more to taste; 2 Tbsp fresh dill, chopped, plus more to taste; ½ cup crumbled feta cheese (about 4 oz); 1 Tbsp extra-virgin olive oil; 2 Tbsp white wine vinegar or apple cider vinegar; Juice of 1 lemon (about 2–3 Tbsp); ½ tsp garlic powder, more to taste; ½ tsp salt, more to taste; Black pepper, to taste

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A fresh, vibrant salad that combines crisp cucumbers, juicy tomatoes, and hearty chickpeas, all tossed in a zesty vinaigrette and finished with creamy feta—perfect for a quick lunch, light dinner, or side dish.

Why You’ll Love This Recipe

This salad is bright, satisfying, and packed with color, texture, and flavor. It’s easy to whip up in minutes, makes for excellent meal prep, and is both vegetarian and gluten-free. The tangy dressing pairs beautifully with the creamy feta and fresh herbs, making every bite deliciously refreshing.

Ingredients

Tip: You’ll find the full list of ingredients and measurements in the recipe card below.

1 can (15 oz) chickpeas (garbanzo beans), rinsed and drained
1 cup cherry tomatoes, halved or quartered (about 15 tomatoes)
4 Persian cucumbers, diced (or 1 English cucumber)
¼ cup red onion, diced (about ¼ onion)
¼ cup fresh parsley, chopped, plus more to taste
2 Tbsp fresh dill, chopped, plus more to taste
½ cup crumbled feta cheese (about 4 oz)

For the dressing:

1 Tbsp extra-virgin olive oil
2 Tbsp white wine vinegar or apple cider vinegar
Juice of 1 lemon (about 2–3 Tbsp)
½ tsp garlic powder, more to taste
½ tsp salt, more to taste
Black pepper, to taste

Directions

Prep Produce & Chickpeas: Drain and rinse chickpeas. Dice cucumbers and tomatoes, dice red onion, and chop parsley and dill.
Combine Ingredients: In a medium bowl, toss chickpeas, cucumbers, tomatoes, onion, parsley, and dill together.
Dress Salad: Pour olive oil, vinegar, lemon juice, garlic powder, salt, and pepper over the salad. Toss thoroughly to coat everything evenly.
Add Feta: Sprinkle crumbled feta on top, and gently toss again to combine without breaking the cheese.
Serve: Transfer to a serving bowl or plate, garnish with extra herbs if desired, and enjoy immediately or after a short chill.

Servings and timing

Servings: 4 as a side or 2–3 as a light main
Prep time: 10 minutes
Cook time: None
Total time: 10 minutes

Variations

Protein boost: Add cooked chicken, tuna, or cubed halloumi.
Veggie additions: Include diced bell peppers, radishes, or avocado.
Flavor twists: Stir in 1 tsp za’atar or sumac for Middle Eastern flair.
Lighter cheese: Swap feta for goat cheese or reduce to ¼ cup.
Grainy base: Serve over quinoa or farro for added texture.

Storage/reheating

Refrigerator: Store in an airtight container for up to 3 days.
Freshness tip: Add feta just before serving if storing longer, or keep cheese separate to maintain texture.
Make-ahead: Prep vegetables and dressing in advance—toss together when ready to eat.

FAQs

1. Can I use another type of bean?

Yes—cannellini beans or black beans are great substitutes for chickpeas.

2. Do the cucumbers make the salad watery?

To prevent excess moisture, shake diced cucumbers in a colander with a pinch of salt for 10 minutes, then pat dry before mixing.

3. Can I omit the onion?

Absolutely—omit if desired or replace with scallions for a milder onion flavor.

4. Is this salad vegan?

Make it vegan by leaving out the feta or substituting a plant-based cheese.

5. Can I double the recipe?

Yes—double all ingredients proportionally and toss in a larger bowl.

6. Should I peel the cucumbers?

Persian cucumbers can be used unpeeled; peel English cucumbers if the skin is thick or waxed.

7. How tangy is the dressing?

The lemon and vinegar give it a bright, tangy lift—adjust vinegar or lemon to taste if you prefer milder.

8. Can I prep this for a party?

Yes—prep ingredients and dressing ahead and toss with feta just before serving for a fresh presentation.

9. What pairings go well?

Serve alongside grilled meats, fish, or gyros—or enjoy with warm pita bread.

10. Can I use dried herbs?

In a pinch, substitute 1 tsp dried parsley and ½ tsp dried dill, though fresh herbs offer the best flavor.

Conclusion

This Easy Chickpea Cucumber Salad with Feta and Tomatoes brings together crisp vegetables, creamy cheese, and zesty dressing for a fresh and satisfying dish. Quick to prep and endlessly adaptable, it’s perfect for busy days, light dinners, or summer entertaining. Enjoy the bright flavors and wholesome goodness!

Ezabella