Chickpea Cucumber Feta Salad

Simple and refreshing, yet totally satisfying, this chickpea salad is a perfect side or potluck recipe for the summer! It's made with Mediterranean-inspired ingredients, fresh herbs like dill and basil, and a lemon caper dressing.

Course Lunch, Main Course, Salad, Side Dish

Cuisine Mediterranean

Prep Time 20

Total Time 20

Servings 2-cup servings

Calories 425kcal

Author Lizzie Streit, MS, RDN

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

US Customary - Metric

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.
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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.

Nutrition