Easy Chickpea Cucumber Salad with Feta and Tomatoes

This Easy Chickpea Cucumber Salad with Feta and Tomatoes is a fresh, vibrant, and protein-packed salad that comes together in minutes. Crisp cucumbers, juicy tomatoes, creamy feta, and hearty chickpeas combine with a simple lemony dressing to create a refreshing and satisfying dish perfect for any time of year.

Why You’ll Love This Recipe

I love this salad because it’s light yet filling, thanks to the chickpeas and feta. The combination of crunchy vegetables with tangy cheese and a bright dressing makes every bite flavorful and refreshing. It’s also incredibly easy to prepare, needing no cooking and minimal ingredients, which makes it my go-to when I want something healthy and quick.

Ingredients

• 1 can (15 oz) chickpeas, drained and rinsed

• 1 large cucumber, diced

• 1 cup cherry tomatoes, halved

• 1/2 cup crumbled feta cheese

• 2 tablespoons olive oil

• 1 tablespoon fresh lemon juice

• 1 clove garlic, minced

• 1 teaspoon dried oregano

• Salt and pepper to taste

• Optional: chopped fresh parsley or mint for garnish

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Directions

1. In a large bowl, combine the drained chickpeas, diced cucumber, and halved cherry tomatoes.

2. Add the crumbled feta cheese and gently toss to combine.

3. In a small bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, salt, and pepper until well blended.

4. Pour the dressing over the salad and toss gently to coat everything evenly.

5. Garnish with chopped fresh parsley or mint if using.

6. Serve immediately or refrigerate for 30 minutes to let the flavors meld.

Servings and Timing

This salad serves 3 to 4 people and takes just 10 minutes to prepare, making it a perfect quick lunch or side dish.

Variations

I like to add diced red onion or sliced olives for extra tang and depth. Sometimes I throw in some toasted pine nuts or sunflower seeds for crunch. For a more Mediterranean feel, swapping lemon juice with balsamic vinegar adds a nice twist. If I want it heartier, adding cooked quinoa or couscous works well too.

Storage/Reheating

This salad is best enjoyed fresh or within 1-2 days stored in an airtight container in the refrigerator. Since it’s a cold salad, there’s no need for reheating—just give it a quick stir before serving again.

FAQs

Can I use canned chickpeas or should I cook them from scratch?

I usually use canned chickpeas for convenience, but cooking dried chickpeas from scratch works great too.

Is this salad vegan-friendly?

To make it vegan, I simply leave out the feta or substitute it with a vegan cheese alternative.

Can I prepare this salad ahead of time?

Yes, I often prepare it a few hours in advance to allow the flavors to develop, but I add the feta right before serving to keep it fresh.

What other dressings work well with this salad?

A simple balsamic vinaigrette or a tahini-based dressing also pairs nicely with these ingredients.

Can I add protein to make it a full meal?

Absolutely! Grilled chicken, shrimp, or even boiled eggs make great protein additions.

Conclusion

This Easy Chickpea Cucumber Salad with Feta and Tomatoes is a quick, delicious, and nutritious option whenever I want a light but satisfying meal. The crisp veggies, creamy feta, and bright dressing make it refreshing and flavorful, while the chickpeas add substance. It’s flexible, healthy, and always a crowd-pleaser in my kitchen.

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