Cucumber Chickpea Salad
A vibrant, easy-to-make cucumber chickpea salad bursting with crisp cucumbers, juicy tomatoes, tender chickpeas, and creamy feta — all tossed in a zesty lemon-herb dressing. Perfect as a side dish, light lunch, or meal-prep staple, it’s colorful, flavorful, and endlessly flexible.
Equipment
- Large mixing bowl
- Whisk
- Chef’s knife
- Cutting board
- Measuring spoons & cups
- Serving spoon or spatula
Ingredients
- 2 cups cooked chickpeas or 1 (15-oz can, drained and rinsed)
- 1 large English cucumber diced
- 1 cup cherry tomatoes halved
- ¼ cup red onion finely chopped
- ¼ cup fresh parsley chopped
- ½ cup crumbled feta cheese
- 3 Tbsp olive oil
- 2 Tbsp fresh lemon juice
- 1 tsp Dijon mustard
- 1 garlic clove minced
- ½ tsp dried oregano
- Salt and pepper to taste
Optional Add-Ins:
- Kalamata olives chopped
- Diced bell pepper
- Crushed red pepper flakes for a light kick
Instructions
- In a large bowl, whisk together olive oil, lemon juice, Dijon mustard, garlic, oregano, salt, and pepper until smooth.
- Add chickpeas and toss gently to coat in the dressing.
- Fold in cucumber, cherry tomatoes, and red onion.
- Add chopped parsley and feta cheese, then mix gently to combine.
- Taste and adjust seasoning as needed.
- Chill for 15–30 minutes before serving if time allows.
Notes
Best served chilled or at room temperature. Be sure to drain canned chickpeas thoroughly to avoid watering down the dressing.