This simple, Mediterranean-inspired chickpea cucumber feta salad is a refreshing side dish, vegetarian main course, or make-ahead meal that’s so easy to prepare! Fresh dill and basil, along with a caper lemon dressing, bring lots of flavor to the basic main ingredients. Try this recipe for summer potlucks, the 4th of July, or a light lunch or dinner.
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Lizzie’s Notes
On hot and humid summer days, I always crave something light and refreshing that still provides enough oomph to feel satisfied. It can be tricky to find recipes that fit this bill, but don’t worry, I did some experimenting for all of us!
This chickpea cucumber feta salad is ideal for summer eating. It packs filling protein and fiber from the chickpeas and has a zippy dressing with Mediterranean vibes. Plus, cucumbers are so refreshing!
You can enjoy this dish for a meal at home or bring it to a 4th of July party or summer cookout. Better yet, try something different and use it as a filling for a wrap, pita pocket, or sandwich. I know it’ll come in handy all season long!
Ingredients and Substitutions
- Chickpeas: Use a big 28-ounce can or 2 x 15-ounce cans of chickpeas (also called garbanzo beans). Check out my guide for How to Cook Chickpeas on the Stovetop if you plan to make them from scratch. Substitute white beans if you don’t have or like chickpeas!
- Cucumbers: I personally like using Persian mini cucumbers in chickpea cucumber feta salad. I like that they have thin skin and minimal seeds. You can use any kind you have though!
- Red onion: Sub shallots or yellow onion.
- Dill and basil: Swap in other herbs of your choosing if desired. Mint would probably be divine!
- Feta cheese: I personally like buying full blocks of feta and crumbling it myself. I think it has a fresher taste that way. You can of course use pre-crumbled if that’s what you like. Goat cheese would be a good substitution. Use a cheese specifically labeled as vegetarian if needed.
- Extra virgin olive oil: Some of my favorites include Partanna and Madhava.
- Lemon juice: Substitute white wine vinegar if you don’t have lemon, but I really am partial to lemon in this recipe.
- Capers: Green or Kalamata olives would be a decent (albeit not perfect) substitution.
- Garlic: Sub garlic powder if you don’t have fresh. Start with ½ teaspoon and go from there.
Instructions
The full recipe card for chickpea cucumber feta salad is at the bottom of the post. It’s so easy to prepare that you probably don’t need photos, but here are some process shots in case you are a visual learner!
Combine ingredients in a bowl.
Whisk together dressing ingredients and pour over the salad. Stir until well-combined.
Storage
This salad is delicious when eaten right away or prepared a few hours ahead of time. The flavors will get more pronounced as it sits in the fridge. However, cucumbers also get mushy over time, so leftovers are best when enjoyed within 2 to 3 days.
More Healthy Salads
Love this chickpea cucumber feta salad? Check out these other recipes while you’re here:
📖 Recipe
Chickpea Cucumber Feta Salad
Ingredients
Salad
- 30 ounces chickpeas - drained and rinsed, 2 x 15-ounce cans
- 1 pound Persian cucumbers - about 6, chopped
- ½ cup minced red onion - from about ½ small onion
- 3 tablespoons chopped fresh dill
- 3 tablespoons chopped fresh basil
- 4 to 6 ounces feta cheese - crumbled
Dressing
- ½ cup extra virgin olive oil
- ¼ cup lemon juice - from 1 large lemon
- 2 tablespoons drained capers - chopped
- 1 small clove garlic - minced
- ¼ teaspoon salt
Instructions
- Combine the chickpeas, chopped cucumbers, minced red onion, chopped herbs, and crumbled feta in a mixing bowl. Stir to combine.
- In a small bowl or measuring cup, whisk together the olive oil, lemon juice, chopped capers, minced garlic, and salt. Keep whisking as you pour it over the salad. Toss until coated.
- Enjoy right away or after refrigerating in a covered bowl for a few hours.
- Leave a rating or review by tapping the stars on this recipe card (above) or in the comments section (at the end of the post)!
Notes
- For some heat, add a pinch of red pepper flakes.
- Keep in an airtight container in the fridge and eat within 2 to 3 days. If you are making this dish ahead of time, it tastes great if you let it sit for a few hours in the fridge before serving.
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