Cucumber Chickpea Feta Salad

Cucumber chickpea and feta chopped salad in a bowl garnished with dill.

5 from 2 votes

This Cucumber Chickpea Feta Salad is a no-fuss, flavor-packed side dish or salad that comes together in under 20 minutes. It’s crunchy, creamy, tangy, and herbaceous. The perfect side dish for summer barbecues, potlucks, or just a light lunch.

Prep Time20

Total Time20

Course: Appetizer, Salad, Side Dish

Cuisine: Mediterranean

Diet: Vegetarian

Servings: servings

Author: Luay Ghafari

Cost: $10

Ingredients

Dressing Ingredients

3 tbsp Extra virgin olive oil
2 tbsp Red wine vinegar
1 tbsp Grainy mustard
½ tsp Kosher salt
¼ tsp Black pepper

Salad Ingredients

1 can Chickpeas (drained) - 19 ounce (540ml) can
4 Persian cucumbers (diced)
½ cup Greek feta cheese (crumbled)
½ Red onion (finely chopped) - Use more or less to taste
2 tbsp Fresh parsley (chopped)
2 tbsp Fresh dill (chopped)

Instructions

Make Dressing. In your serving bowl, whisk together 3 tbsp Extra virgin olive oil, 2 tbsp Red wine vinegar, 1 tbsp Grainy mustard, ½ tsp Kosher salt, and ¼ tsp Black pepper to make the dressing.
Assemble. Add 1 can Chickpeas (drained), 4 Persian cucumbers (diced), ½ cup Greek feta cheese (crumbled), ½ Red onion (finely chopped), 2 tbsp Fresh parsley (chopped), and 2 tbsp Fresh dill (chopped) directly into the bowl with the dressing.
Mix. Gently mix everything until well combined. Taste and adjust seasoning as needed. Serve immediately or chill for a bit to let the flavors meld.

Notes

Refer to the post above for step-by-step recipe photos and menu planning ideas.

Ingredient Notes:

Cucumbers: I recommend using Persian cucumbers here. If you only have a large English cucumber, I recommend peeling it and removing some of the seed cavity to avoid having a watery salad.
Feta: Creamy Greek feta cheese is the way to go here. But you could also use goat cheese. Or don’t use cheese at all and keep the recipe vegan (or use a vegan feta substitute).
Fresh Herbs: Fresh dill and fresh parsley give the salad a bright, herbaceous touch. But if you don’t have them, don’t go out of your way to buy. Use what you have on hand. Chives, green onions, fresh mint, fresh basil or even cilantro would work well too.
Grainy mustard: Adds depth and a little texture to the dressing. You can totally use regular Dijon mustard if that’s what you have.

Change it up. Customize with extras like leafy greens, juicy tomatoes, grape tomatoes, bell peppers, avocado, or kalamata olives. You can also add protein to it, like chicken, steak or shrimp.

Nutrition