Name: Chickpea Feta Cucumber Salad
Prep time: 15 min
Total time: 15 min
Ingredients: 15 ounces chickpeas (garbanzo beans, rinsed and drained); 1 cup English cucumber (diced (approx. 1/2 a large cucumber)); 1/2 cup carrot (sliced thin and large pieces quartered (about 1 large carrot)); 1/2 cup plum tomato (diced approx. 1 plum tomato); 1/4 cup red onion (diced (approx. 1/2 onion)); 2 Tablespoons olive oil; 2 Tablespoon red wine vinegar; Salt and pepper to taste; 1/4 cup feta cheese (crumbled)

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Chickpea Feta Cucumber Salad is an easy Mediterranean recipe loaded with vegetables and flavor that's ready in 15 minutes.

Chickpea feta cucumber salad with red onions, carrots, and tomatoes in a white bowl on a turquiose and orange cloth.

Keep a can of chickpeas (a.k.a. garbanzo beans) in your pantry, and you can make this healthy salad on a whim. That's what I do, using whatever fresh seasonal vegetables I have on hand.

I like to toss in as many as possible. But my favorite combination includes crisp cucumbers, sweet carrots, red onion, and tomatoes. A sprinkling of tangy feta cheese always crowns the top.

It's the perfect side dish to round out a meal with basa fish fillets or lemon pepper chicken.

However, I highly suggest doubling the recipe so you have lots of leftovers. A larger portion makes a delicious and satisfying lunch or main course dinner.

Plus, the longer the vegetables and chickpeas sit in the dressing, the better it tastes, making it perfect for meal prep.

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Ingredient Notes
Directions with Pictures
Top Tip
Storage
More Easy Salad Recipes
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Ingredient Notes

Gather the following simple ingredients to make this chickpea salad:

Labeled ingredients to make chickpea salad recipe: chickpeas, crumbled feta cheese, half an English cucumber, 2 carrots, plum tomato, red onion, olive oil, and red wine vinegar.

Chickpeas or garbanzo beans - Rinse and drain canned chickpeas to remove excess salt. The papery outsides only need to be removed if desired.
English cucumbers and Persian cucumbers have thin skin and very few seeds, which is why they're perfect for this recipe. Any variety of cucumber that you enjoy will work. It does not need to be peeled, but you can.
Feta cheese, finely crumbled. For a vegan version of this recipe, leave it off or use a dairy-free alternative.
Plum tomatoes, cherry tomatoes, or grape tomatoes can be used.
Red onions - If you have time, use pink pickled onions instead!
Red wine vinegar or lemon juice works equally well in this recipe.

Other vegetables that work well in this chickpea salad recipe are bell peppers, spinach, artichokes, radishes, and avocado.

Please refer to the recipe card below for the full list of ingredients and detailed instructions.

Directions with Pictures

Follow these easy steps to make this recipe for chickpea cucumber salad with feta:

Glass bowl with chickpeas and diced cucumbers, carrots, tomatoes, and red onion.

Step 1. Combine chickpeas and diced cucumber, carrots, tomato, and red onion in a large bowl.

Hand pouring red wine vinegar over mixture of chickpeas, cucumber, tomatoes, red onion, and carrots.

Step 2. Pour olive oil and red wine vinegar over the top and stir. Salt and pepper to taste.

Chickpea Salad in a shallow white bowl with a bowl of feta cheese and an English cucumber behind it.

Step 3. Fold in crumbled feta cheese and garnish with basil or other fresh herbs if available.

Top Tip

The hearty vegetables in this chickpea salad soak up the dressing and taste even better over time. If you're not serving it right away, transfer it to a shallow bowl so the chickpeas and vegetables easily marinate in the dressing or stir it periodically.

Small bowl with chickpea cucumber feta salad next to a fork with a bowl of crumbled feta cheese and larger bowl of salad behind it.

Storage

Store leftover chickpea cucumber feta salad in an airtight container in the refrigerator for about 5 days.

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