Go Back
Healthy Chickpea Cucumber Salad Feta

Healthy Chickpea Cucumber Salad Feta

A vibrant, refreshing, and exceptionally easy-to-make salad that’s perfect for a quick and nutritious meal or side dish. This recipe is your go-to for a light yet satisfying option packed with flavor and wholesome ingredients.
Print Recipe Pin Recipe
Prep Time 15 minutes
Chilling Time (Optional) 30 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad
Cuisine: Mediterranean
Ingredients Equipment Method Notes

Ingredients
  

  • 1 (15-ounce) can chickpeas, rinsed and drained
  • 1 large cucumber, diced (about 2 cups)
  • 1/2 cup crumbled feta cheese
  • 1/4 cup finely chopped red onion
  • 1/4 cup chopped fresh parsley
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper, or to taste
  • 1/4 cup Kalamata olives, pitted and halved Optional
  • cherry tomatoes, halved Optional

Equipment

  • Large mixing bowl
  • Small bowl or liquid measuring cup

Method
 

  1. Wash and thoroughly dry the cucumber. Dice the cucumber into bite-sized pieces, aiming for roughly 1/2-inch cubes. Finely chop the red onion. If using cherry tomatoes, halve them.
    1 large cucumber, diced (about 2 cups), 1/4 cup finely chopped red onion, cherry tomatoes, halved
  2. In a large mixing bowl, add the rinsed and drained chickpeas, diced cucumber, crumbled feta cheese, and chopped red onion. If you're including Kalamata olives or halved cherry tomatoes, add them now.
    1 (15-ounce) can chickpeas, rinsed and drained, 1 large cucumber, diced (about 2 cups), 1/2 cup crumbled feta cheese, 1/4 cup finely chopped red onion, 1/4 cup Kalamata olives, pitted and halved, cherry tomatoes, halved
  3. Sprinkle the chopped fresh parsley and dried oregano over the ingredients in the bowl.
    1/4 cup chopped fresh parsley, 1 teaspoon dried oregano
  4. In a small bowl or directly in a liquid measuring cup, whisk together the fresh lemon juice, extra virgin olive oil, salt, and black pepper until well combined and emulsified.
    2 tablespoons fresh lemon juice, 2 tablespoons extra virgin olive oil, 1/2 teaspoon salt, or to taste, 1/4 teaspoon black pepper, or to taste
  5. Pour the lemon-olive oil dressing evenly over the salad ingredients in the large bowl.
    2 tablespoons fresh lemon juice, 2 tablespoons extra virgin olive oil, 1/2 teaspoon salt, or to taste, 1/4 teaspoon black pepper, or to taste
  6. Using a large spoon or salad tongs, gently toss all the ingredients together until they are well coated with the dressing. Be careful not to mash the chickpeas or cucumber too much.
  7. Taste the Healthy Chickpea Cucumber Salad Feta and adjust the salt and pepper as needed. You might want to add a little more lemon juice for extra brightness, or a pinch more salt to enhance the flavors.
    1/2 teaspoon salt, or to taste, 1/4 teaspoon black pepper, or to taste, 2 tablespoons fresh lemon juice
  8. The salad can be served immediately, or it can be chilled in the refrigerator for about 30 minutes to allow the flavors to meld together even further.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Not ideal for freezing.
QR Code linking back to recipe