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Cucumber Chickpea Feta Salad Recipe

Cucumber Chickpea Feta Salad

Wholesome Cove
This cucumber chickpea feta salad recipe combines crisp cucumbers, hearty chickpeas, and salty feta in a bright lemon and olive oil dressing. It comes together in about fifteen minutes with no cooking required.
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Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
Course Salad, Side Dish
Cuisine Greek, Mediterranean
Servings 6
Calories 290 kcal

Equipment

  • Large mixing bowl set
  • Cutting board
  • Chef's knife
  • Small bowl or mason jar
  • Whisk
  • Measuring cups and spoons
  • Salad spinner - optional
  • Citrus juicer - optional

Ingredients
  

  • 2 large English cucumbers - about 4 cups or 600g total, diced
  • 2 15 oz cans chickpeas - 425g each, drained and rinsed, about 3 cups total
  • 8 oz feta cheese block - 225g, brine packed, crumbled
  • 1 pint cherry tomatoes - 300g, halved
  • 1/2 medium red onion - about 1/2 cup or 60g, finely diced
  • 1/2 cup kalamata olives - 75g, pitted and halved
  • 1/4 cup fresh flat-leaf parsley - 15g, chopped
  • 2 tablespoons fresh dill - 8g, chopped
  • 2 tablespoons fresh mint - optional, chopped

For the Dressing

  • 1/3 cup extra virgin olive oil - 80ml
  • 3 tablespoons fresh lemon juice - 45ml, about 1 large lemon
  • 1 tablespoon red wine vinegar - 15ml
  • 2 cloves garlic - minced
  • 1 teaspoon dried oregano
  • Salt - to taste
  • Black pepper - to taste

Instructions
 

  • Wash and dice cucumbers into half-inch cubes. Halve cherry tomatoes, finely dice red onion, halve olives, and chop parsley, dill, and mint.
  • Drain both cans of chickpeas in a colander, rinse under cold water for 30 seconds, then pat dry thoroughly with paper towels.
  • In a small bowl or mason jar, whisk together olive oil, lemon juice, red wine vinegar, minced garlic, oregano, salt, and pepper until emulsified.
  • In a large bowl, combine diced cucumbers, chickpeas, cherry tomatoes, red onion, olives, and fresh herbs. Toss gently to distribute evenly.
  • Crumble the feta cheese over the top of the salad in large, uneven pieces.
  • Pour the dressing over the salad and toss gently until everything is coated. Taste and adjust seasoning as needed.
  • Let the salad rest in the refrigerator for at least 20 minutes before serving to allow flavors to meld. Serve cold or at room temperature.

Notes

  • Dry your chickpeas well to prevent dressing from diluting.
  • Use English or Persian cucumbers for thinner skin and fewer seeds.
  • Buy feta cheese in a block packed in brine for best texture and flavor.
  • Let the salad rest for 20-30 minutes before serving to meld flavors.
  • Salt carefully because feta and olives add significant sodium.
  • Chop fresh herbs just before using for maximum aroma.
  • Soak diced red onion in cold water for 10 minutes to mellow its sharpness.
  • Store in an airtight container in the refrigerator for up to 4 days.
  • This salad does not freeze well, as cucumbers become watery and limp.
  • For make-ahead, prep vegetables and dressing separately up to 2 days in advance.

Nutrition

Serving: 1ServingCalories: 290kcalCarbohydrates: 22gProtein: 11gFat: 19gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 25mgSodium: 590mgPotassium: 380mgFiber: 6gSugar: 4gVitamin A: 12IUVitamin C: 20mgCalcium: 15mgIron: 10mg
Keyword chickpea cucumber salad, feta chickpea salad, Mediterranean chickpea salad
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